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Heat the oil in a large, heavy-bottomed saucepan and fry the onions over a medium-high heat for 4-5 mins until softened, stirring occasionally. Add the chicken and garlic, and cook for 5 mins until the chicken loses its pink colour.
Add the chorizo and peppers, and cook for 1 min. Stir in the tomatoes, chickpeas, potatoes, paprika and stock, ensuring the potatoes are fully covered by the liquid.
Bring to the boil, then lower the heat and simmer, partly covered, for 25-30 mins or until the chicken is cooked through, stirring occasionally. Season to taste and stir through most of the chopped parsley. Serve the stew with the remaining parsley sprinkled over to garnish and some crusty bread, if liked.