Sort ingredients
gjohnson726
QR Code
Listen
Pdf
Cover the base of a large frying pan with a thin layer of oil and heat well. Add the sliced leeks with a pinch of salt and the coriander seeds, and cook over a medium heat until well caramelised.
Pour in the wine and allow it to evaporate, then add the stock and the chopped tomatoes, and cook for 15 minutes on a low-medium heat. You can cover the pan with a lid, in which case you need to reduce the heat even more to a gentle bubble.
Add the olives, lemon zest and juice, and cook for 5 mins more. Adjust the seasoning to taste. Serve with bread, burghul wheat or rice.