1 red onion, finely chopped
1 tbsp olive oil
150g chorizo, roughly chopped
2 garlic cloves, finely chopped
2 tsp smoked paprika
400g tin plum tomatoes, roughly chopped
400g tin chickpeas, drained and rinsed
300ml vegetable or chicken stock
A splash of red wine
1 bay leaf
2 sprigs of fresh thyme
Salt and black pepper
Fresh parsley, chopped, to serve
In a large, heavy-based, lidded saucepan, gently fry the onions in the oil until just soft – about 10 minutes.
Add the chorizo and garlic. Continue to fry gently. The chorizo should start to exude some of its paprika spice and the oil will start to change to a rust colour.
Add the smoked paprika and give the mixture a quick stir. Cook for 1 minute.
Add the tomatoes and chickpeas. Stir to coat and cook for 1 minute before adding the stock and red wine. Bring to the boil, and then reduce to a simmer before adding the bay leaf and fresh thyme. Simmer for about 20 minutes. You may need to add more stock, although if it looks as if the stew is too liquid, you may need to boil some of this off.
Season to taste and sprinkle with parsley before serving.