Method;
Preheat oven to 200 C fan
Chop the leek into approx 1 inch rounds, give a good rinse and drain well. Drain and rinse the chickpeas
Toss the leeks in a pinch of salt and ½ tbsp of oil. Add to a high sided lasagna dish 30cm x 22cm x 5cm and bake in the oven for 10 minutes.
While the leeks are cooking, Chop the ½ head of cabbage into quarters, removing any blemished outer leaves. In a large flat pan on medium high heat add 1 tbsp of oil, when the pan is hot, add the pieces of cabbage on a flat side, sprinkle with salt. Leave to cook without moving for approx 3-4 mins per side, turning carefully. Add 1 tbsp of tamari and 4 tbsp of water and allow to steam to deglaze and soften the cabbage. We want a nice char on each side and for the cabbage to soften slightly.
Remove the leeks from the oven, add the coconut milk, chopped tomatoes, spices, along with ¾ tsp of salt and mix well. Add the chickpeas. Transfer the cabbage and nestled between the chickpeas to the sauce come halfway up the cabbage. Pop back in the oven for 15 mins, until the sauce is bubbling and the cabbage has crisped up a little. Serve with your favourite wholegrain such as brown rice or quinoa and enjoy!