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Cover the base of a large frying pan with a thin layer of oil and heat well.
Add the sliced leeks, a pinch of salt and the coriander seeds, and cook, stirring, over a medium heat for 15-25 minutes, until nicely caramelised.
Pour in the wine and cook until the liquid has evaporated.
Add the stock and chopped tomatoes, turn down the heat to medium-low and carry on cooking for 15 minutes; if you like, cover the pan, in which case reduce the heat even more so it cooks at a very gentle bubble.
Stir in the olives, lemon zest and juice, cook for five minutes more, then adjust the seasoning to taste.
Serve with bread, burghul wheat or rice.