Heat 3 tablespoons of the olive oil in a large pot over medium heat and sweat the leeks and onion for about 10 minutes, until very soft. Stir in the garlic. Add the chickpeas, and stir to coat in the oil.

Add the greens to the pot, close the lid and cook the greens for a few minutes until they lose their volume.

Add the wine and when it steams off add the vegetable broth. Bring to a boil and add the quinoa. Cook for a few minutes, until the quinoa is tender.

To make the vegan avgolemono: In a separate bowl, whisk together the tahini, lemon juice and olive oil until smooth. Take a ladleful or two of the hot soup liquid and drizzle this into the tahini mixture, whisking all the while until smooth. Pour the tahini mixture back into the soup pot and stir. Season to taste with salt and pepper and serve, drizzled with a little more olive oil and garnished with a sprinkling of pink peppercorns.