In a small bowl, mix the chopped red onion with the vinegar, sugar and garlic, then set aside.

Put the currants in a second small bowl, pour over boiling water just to cover, then leave to rehydrate and plump up.

Heat two tablespoons of the olive oil in a large pan, tip in the spinach, season and stir to coat.

Keep stirring for a couple of minutes, until the spinach wilts, then tip into a colander and leave to drain and cool.

Once cool enough to handle, squeeze out any excess moisture, then roughly chop the leaves.

Put half the chickpeas in a food processor and pulse briefly, just so they’re roughly chopped (you can also do this by hand).

Drain the currants, tip them into a large bowl, then add the onion mixture, the spinach, both the chopped chickpeas and the remaining whole ones, and the almonds.

Season generously with salt, pepper and cayenne, then gently fold everything together.

Drizzle over the remaining olive oil and serve.

In a large shallow pan on a low heat, cook the chorizo in the olive oil for a few minutes, until it releases its fat and colours the oil.

Add the pasta, garlic and red pepper, if using, stir to combine, then turn up the heat to medium and cook the pasta in the chorizo fat for five minutes, until toasted and lightly browned.

Stir in the tomatoes, cook for five minutes, then add the stock and chickpeas.

Bring to a simmer and cook for about 10 minutes, until the pasta is just cooked.

Season, stir in the parsley and spring onions, if using, and serve.