Chermoula Spiced Chicken, Chorizo and Black Bean Soup

Meanwhile, halve, peel and slice the red onion as thinly as you can. Zest and halve the lemon.

Pop half the onion into a small bowl and add half the lemon juice. Add a pinch of salt, mix together and set aside to pickle.

Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the diced chicken, chorizo and remaining onion. Fry until the chorizo starts to brown, 6-8 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Stir in the garlic, tomato puree and the chermoula spice mix. Fry until fragrant, 1 min more.

Add the black beans, chicken stock paste and water for the soup (see pantry for amount) to the pan.

Bring to the boil, then simmer gently until the sauce has thickened slightly, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Once the sweet potato has roasted, stir it into the saucepan. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove the soup from the heat. Stir in half the soured cream.

Add a squeeze of lemon juice. Taste the soup and season with salt and pepper, a pinch of sugar or an extra squeeze of lemon juice if needed. Add a splash of water if you feel it needs it.