Drain the chickpeas,rinse and place in a saucepan of fresh water. Bring to the boil,then reduce heat to low and simmer for 45 minutes or until tender. Drain well.

Meanwhile,heat oil in a saucepan over medium-high heat. Add chorizo and cook,stirring,for 2 minutes or until browned. Transfer to a bowl and set aside. To the same pan add the garlic,onion and saffron. Reduce heat and cook,stirring,until onions have softened.

Add the sherry and deglaze the pan,scraping the base with a wooden spoon.

Add the stock and potato and bring to the boil. Reduce heat to low and simmer,stirring occasionally,for about 15 minutes.

Add the zucchini and cook until it has softened. Stir through the chickpeas,spinach and chorizo,and cook for a few minutes until just heated through. Season to taste and serve immediately.

 HOT TIPS

• The soup would welcome the addition of diced chicken thigh - or even prawns - and is great with flat bread to dip.

• Cavalo nero (Tuscan cabbage) would be a fantastic substitute for the English spinach.

• Try a pinch of smoky paprika on top of the soup to introduce a tiny change that can make a big difference.

SOMETHING TO DRINK
Sherry is often associated with sweet,oxidised wines best used for cooking but at its best it is refreshing,tangy and perfect with food. Sanchez Romate NPU Amontillado (about $40) from Jerez de la Frontera,Spain,is the type of sherry that exists for dishes like this soup. Its hazelnut and green olive flavour adds depth and warmth,while allowing the saffron to have a voice.

Photography by William Meppem. Styling by Hannah Meppem. Food by preparation Kirsten Jenkins.