Leeky Basil Chickpeas
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Step 1.
Trim and finely slice the leek, discarding any tough outer layers. Wash well in a bowl of cold water to remove any grit, then drain.
Step 2.
Heat the olive oil in a large frying pan over a medium heat. Add the leek and cook for about 5 mins until soft and golden. Finely chop the garlic and stir it through. Cook for 1-2 mins until fragrant.
Step 3.
Tip in the chickpeas with their liquid and add the frozen edamame. Bring everything to a gentle simmer. Add the spinach a handful at a time, letting it wilt before adding more.
Step 4.
Tear in most of the basil, saving a few leaves for garnish. Squeeze in the juice of the lemon and season well with salt and black pepper.
Step 5.
Spoon into bowls and top each with a dollop of cottage cheese and the remaining basil.
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