1. Heat a frypan over medium-high heat with 1 tbsp oil. Slice leek, grate carrot and crush garlic. Add to pan as you go with 2 tsp oregano, 2 tsp paprika and 3 tsp miso paste. Cook for 5 minutes, or until tender.

2. Halve cherry tomatoes and add to pan with crushed tomatoes and 400ml water. Simmer for 10 minutes. Season with salt and pepper.

3. Toast almonds in a pan over medium-high heat for 1-2 minutes, or until golden. Remove and reserve pan.

4. Half fill the pan with water and bring to a simmer. Trim beans, blanch in water for 1-2 minutes. Drain and return to pan. Finely chop chilli and zest lemon. Toss with beans, almonds, 2 tbsp olive oil and 1/2 lemon juice. Season with salt and pepper. Remove from heat.

5. Add burgers to simmering sauce and cook for 4-5 minutes, or until warmed through.

6. Divide burgers with sauce between plates and dot with feta to taste. Garnish with chopped parsley. Serve with bean salad and lemon wedges.

Notes:
You can freeze any leftover miso paste for next time!

Leek 1
Carrot 1
Garlic 2 cloves
miso paste 3 tsp
cherry tomatoes 1 punnet (200g)
Crushed tomatoes 400g
Slivered almonds 1 packet (40g)
Green beans 1 punnet (250g)
Red chilli 1
Lemon 1
Chickpea burgers 2 x 2-pack
Macadamia feta cheese 1/2 jar
Parsley 1 packet

From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, ground paprika