Heat 1 tablespoon olive oil in a large heavy based pan. Add the chopped onions and a pinch of salt and fry over a medium heat for 5 minutes or until softened.
1 onion
Add the garlic and fry for a minute. Add 1 tablespoon chermoula (see below) and the leeks. Fry the leeks for 10 minutes until soft.
2 cloves garlic, 1 leek
Add the chickpeas, pasta and stock. Bring to the boil and simmer for 5 minutes or until your pasta has 5 minutes left of its cooking time.
200 g pasta, 1 can chickpeas, 1 litre vegetable stock
Add the cavolo nero and purple sprouting broccoli and simmer for another 5 minutes or until the pasta is cooked.
100 g cavolo nero, 100 g purple sprouting broccoli
Add the remaining chermoula paste and stir well until creamy.
Chermoula
Add all ingredients to a food processor or blender and blend until smooth.
3 preserved lemons, 2 tablespoons capers, ¼ cup fresh coriander, ¼ cup fresh parsley, 2 cloves garlic, ½ green chilli, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon smoked paprika, 4 tablespoons olive oil