Heat the oil in a large saucepan and sauté the leeks over a low heat for 5 minutes until softened.
Add the turmeric and dried mint and cook for 1 minute.
Add the garlic and spinach and cook for 2-3 minutes until wilted.
Season then add the chickpeas and stock. Simmer for 20 minutes.
Stir the preserved lemon halves into the stew.
Serve topped with the chopped tomatoes and flatbreads or rice on the side.