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Heat a dry frying pan over a medium heat. Once hot, add the chorizo (no oil needed) and cook, stirring occasionally, until starting to brown and the chorizo oils start to release, roughly 4-5 minutes. Then, stir in the garlic and cook for one minute until fragrant.
Reduce the heat to low and add the creme fraiche and stir to combine in with the chorizo and oil. Add the spinach and peas to the pan, cover with a lid and cook for 2-3 minutes until the spinach has wilted. (now is a good time to add in any other greens you’ve got in your fridge!)
Pour in the beans with their bean stock and stir to combine - you’re looking for a glossy consistency, similar to a pasta sauce. Simmer for 2-3 minutes until the beans have warmed through.
Stir through the parmesan parsley. Squeeze in the juice of half a lemon and season with salt and cracked black pepper.
Serve into bowls, top with the remaining parmesan and serve with a fresh rocket salad with a squeeze of lemon, or greens of choice.