Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

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

Stir in the garlic 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, 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. 

Share the soup between your bowls, then spoon over the remaining soured cream. 

Crumble over the Greek style salad cheese. Top with the pickled onion and a pinch of lemon zest. 

Serve with any remaining lemon wedges on the side to finish. 

Enjoy!