Chermoula-Spiced Chorizo and Black Bean Bowl

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 the pan is hot, add the chorizo and the remaining onion. Fry until the chorizo starts to brown, 6-8 mins.

Add the garlic and the chermoula spice mix. 

Add the beans, chicken stock paste and the water for the soup. Bring to the boil, then simmer gently until the sauce has thickened slightly, 12-15 mins.

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 good 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.