Leek and chickpea soup

1.Heat butter, garlic and cumin in a large saucepan over a medium heat until fragrant. Add the leek; cook, stirring, until soft but not coloured.

2.Remove the rind from the lemon with a zester or by peeling it thinly with a vegetable peeler; cut rind into long thin strips. Add the rind, carrot and parsley to the pot; cook, stirring, for 1 minute. Stir in the stock and chickpeas. Bring to the boil; simmer, covered, for 20 minutes. Season to taste with sea salt and freshly ground black pepper. Just before serving, stir in the spinach leaves until wilted.

3.Ladle the soup into 4 warmed bowls. Serve with sour cream or yoghurt, if desired.