Trim the root and any dry ends off the leek. Halve it, rinse out any grit and finely slice it. Pop a deep frying pan on a medium heat and add 1 tbsp olive oil and the leek. Season with a pinch of salt and pepper and fry, stirring often, for 3 mins till the leek is browned and has started to soften.

While the leek cooks, peel and grate or crush the garlic. Drain and rinse the chickpeas.

Stir the garlic into the leek with 2 tsp dal spice blend. Cook and stir for 1 min. Tip in the chickpeas and the tinned cherry tomatoes. Half-fill the tin with around 200ml cold water and stir that into the pan. Bring to the boil, then pop on a lid (use a baking tray to cover the pan if you haven't got a lid that fits) and simmer for 6-7 mins till the sauce thickens a little and the chickpeas start to soften.

Add the baby leaf spinach to the pan and stir for 1 min to wilt it. Taste the chickpeas and add a pinch of salt or pepper if you think they need it.

Crack the eggs into the chickpeas, spacing them out a little. Put the lid back on the pan and cook the eggs for 4-6 mins, depending on how well cooked you like your eggs.

Divide the chickpeas and eggs between 2 warm plates and serve straight away.