Heat the olive oil in a large saucepan over a medium heat. Add the red onion and fry 1-2 minutes, until soft but not browned. Once the onions are soft, add the chicken and garlic and fry for a further 5 minutes until the chicken is evenly browned.
Add the chorizo and peppers and cook for a couple of minutes. Once the chorizo begins to release its oil, add the chickpeas, tomatoes, diced potatoes and stock and stir.
Bring to the boil then lower the heat and simmer for 40 minutes. Add the paprika and adjust the seasoning to taste.
Serve with crusty bread.
If you prefer it more tomatoey, add ketchup/ tomato puree to taste.
Sliced chorizo does not work as well, nicer with chunks of sausage about 1-2cm thick.
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