Place 1 sliced red onion in a saucepan with 2 crushed garlic cloves and 1 tbsp hemp oil or olive oil.
Sweat over a low heat until onion is soft.
Stir in one red diced pepper, 1 sliced courgette, 1 trimmed and sliced leek,
1 (400g) can rinsed no salt, no sugar chickpeas and 625ml/ 1.2 cup cold water. Add two teaspoons wheat free vegetable biuollon stock powder and bring to the boil.
Reduce the heat and simmer for 6-8 minutes until the vegetables are just tender. Serve with freshly cooked brown rice.
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