Christmas honeycomb cannelloni

INGREDIENTS

• olive oil
• 2 cloves garlic, peeled and chopped
• 2 red onions, peeled and finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 sticks celery, trimmed and finely chopped
• 1 small dried red chilli, crumbled
• 1 stick cinnamon
• 1 large handful black olives, stoned and finely chopped
• 1 small bunch fresh rosemary
• 3x400 g tinned chopped tomatoes
• 2x410 g tinned chickpeas, drained
• sea salt
• freshly ground black pepper
• 500 g fresh spinach, washed
• 1 whole nutmeg, for grating
• 300 ml single cream
• 400 ml crème fraîche
• 75 g Parmesan cheese, freshly grated
• 1 lemon
• 500 g cannelloni tubes
• 75 g feta cheese