Chorizo, tomato & chickpea broth

Put the chorizo in a large saucepan and place over a medium-high heat. Allow the fat to melt, stirring often, until crisp and golden, about 4-5 minutes. Remove with a slotted spoon, leaving the fat in the pan.

Add the onion to the pan and reduce the heat to medium. Cook, stirring often, for 5-6 minutes until softened. Add the garlic and chickpeas and fry for 3-4 minutes, until they absorb some fat. Add the tomatoes and stock with the chorizo, bring everything to a gentle simmer and cook for 10 minutes.

Meanwhile, gently drop the eggs into a pan of boiling water, then cook for 8 minutes. When ready, run under cold water for 2 minutes, peel and finely chop. Add the spring greens into the soup and cook for 2 minutes more, then squeeze in the lemon juice and season generously with salt. Divide between bowls, then scatter over the chopped egg and the parsley to serve.