Molokhia Nabatiya (Molokhia with Chickpeas)

Peel and quarter the onion, then peel the garlic cloves, leaving six whole and finely mincing the other two.

Finely chop the coriander.

Put the quartered onion, six whole garlic cloves and vegetable stock into a large saucepan and bring to the boil.

Reduce the heat to a gentle simmer and cook for 10 minutes to let the stock infuse with the onion and garlic.

Lift out and discard the onion and garlic from the broth.

Stir the chopped molokhia leaves into the simmering broth and cook until wilted and tender, about 12 minutes.

Melt the vegetable oil in a small saucepan, add the minced garlic, chopped coriander, ground coriander and chilli flakes, and fry until fragrant, about 3 minutes.

Pour the sizzling tarqa into the molokhia broth and stir well, then simmer for 2 minutes to combine.

Stir in the chickpeas and remaining salt and pepper, and simmer until heated through, about 5 minutes.

Stir in the lemon juice and ladle into bowls to serve.