Chop the chorizo into bite-sized chunks. Pour 1 tsp olive oil into a large pan and warm it 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 off the fennel, saving any soft fronds for later in the recipe. Thinly slice the fennel. Peel and crush or finely chop the garlic. Fill and boil your kettle.

Lift the chorizo out of the pan into a bowl. Slide the onion, fennel and garlic into the pan. Add 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. Scrub the potatoes and dice them into small pieces. Crumble the stock cube into a jug and stir in 400ml boiling water to dissolve it.

Add the chorizo to the pan. Tip in the chickpeas and potatoes and pour in the 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 baby leaf spinach to the pan and stir to wilt it. Grate in the lemon zest and squeeze in a little of the juice. Have a taste and add more lemon juice, salt or pepper if needed. Ladle into a couple of warm bowls, crumble over the feta and top with rocket leaves to serve.