Peel then thinly slice the potatoes into rounds.

Top & tail the leek (if you save the bottom part, pop it in 0.5cm water, then it will regrow from the centre). then slice it lengthways and clean any soil from between the leaves. Slice the leek into rings.

Lightly oil the bottom of a large heavy dish or slow cooker, then layer the ingredients. Start with a layer of potatoes, then sprinkle with a spoonful of nutritional yeast and season with salt and pepper.

Next, add a layer of leeks followed by a layer of chickpeas with their liquid. Repeat the layers, as above (depending on the size of your dish will depend how many layers you get). Finish with chickpeas.

Press everything down to see how much liquid you already have, then top up as necessary with boiling water. The chickpeas should be just covered in liquid.

Cover with a lid or foil and cook either in the slow cooker, oven, or stovetop. If cooking on the stove, ensure the liquid is kept topped up whilst cooking. The slow cooker can take as long as you wish (mine was ready in 4 hours on high), likewise depending on your oven and the temperature used, this may take an hour on medium or a couple on low.

Once almost cooked, stir everything together to combine and check the potatoes are tender and the liquid is reducing to give a thick creamy sauce.

Serve and enjoy.