Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, roughly dice the onion, roughly chop the garlic, cut the potato into small ½ inch (1.25 cm) pieces and cut the chorizo into ½ inch (1.25 cm) thick rounds

After heating the olive oil for a couple of minutes, add in the onion and garlic, mix with the olive oil, after 2 minutes and the onion is starting to get translucent, add the sliced chorizo and continue to mix with the olive oil

Once the chorizo is lightly sauteed, about 4 minutes, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in ½ cup tomato sauce, mix together and simmer, after 3 minutes and the sauce has thickened, add in the chopped potatoes, season with sea salt & black pepper and gently mix together, then add in the canned chickpeas (drained & washed), 3 cups vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it one final mix

When the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 20 to 25 minutes, or until the potatoes are just cooked through, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!