Inspired by a recipe from the wonderful Mark Hix, this is a simple, yet full-on flavoured dish for a quick supper. You saute a sliced onion in a tablespoon of olive oil, with about 120g of chopped chorizo - let the onion soften and the sausage render its smoky paprika oil. Add a clove of garlic, crushed, and half a teaspoon each of ground cumin and coriander, along with a pinch of cinnamon. Tip in a tin of drained chickpeas (I use the dead cheap but brilliant East End brand) and add 200ml of water. Allow to simmer for 10 minutes to amalgamate the flavours and reduce the liquid a bit. Now throw in about 100g of rinsed baby spinach leaves and allow to wilt. Finish with a tablespoon of chopped coriander leaf, and serve with a poached egg per person. With crusty bread to mop up the oily juices, this is ample for 2 people.