Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 medium carrots, chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 can (14 oz) diced tomatoes, drained
  • 4 cups chicken stock
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 chicken breasts or thighs, cut into bite-sized pieces
  • 150 g chorizo sausage, sliced
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add diced onion, garlic, and bell peppers; sauté until softened (about 5 minutes).
  3. Stir in chopped carrots, smoked paprika, and cayenne pepper; cook for another 2 minutes.
  4. Add diced tomatoes and cook for 3-4 minutes until slightly thickened.
  5. Pour in chicken stock, add chickpeas, chicken, and chorizo; stir to combine.
  6. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until chicken is cooked through and tender.
  7. Taste and season with salt and pepper.
  8. Ladle into bowls and garnish with fresh parsley.