Chop the cooking chorizo into bite-sized chunks. Pour 1 tbsp olive oil into a large pan and warm over a medium heat. Slide in the chorizo and cook for 10 mins, stirring occasionally.

Meanwhile, peel and slice the onion. Trim the base and any dry ends away from the fennel (saving any fronds for later in the recipe). Thinly slice the fennel. Peel the garlic cloves and crush or finely chop them.

Scoop the chorizo out of the pan into a bowl. Slide the sliced onion, fennel and garlic into the empty pan. Sprinkle in 1 tsp ground cumin and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till softened.

While the veg cook, drain and rinse the chickpeas. Peel the potatoes and dice them into small pieces. Crumble the stock cube into a jug and stir in 400ml boiling water to dissolve it.

Return the chorizo to the pan. Tip in the chickpeas and chopped potatoes. Pour in the chicken stock. Bring to the boil, then reduce to a simmer. Cover the pan and cook for 15 mins, till the potatoes are tender.

Add the spinach leaves to the pan and stir to wilt it. Grate in the lemon zest and squeeze in a little lemon juice. Have a taste and add more lemon juice, salt or pepper if needed. Ladle into warm bowls and serve.