Let's Get Cooking
- 1 Fry the chorizo in a large non-stick pan for 5 minutes until crispy.
- 2 Add the pepper and potatoes and fry for 1 minute, stirring.
- 3 Add can tomatoes, Knorr stock and paprika if used and bring to the boil. Turn down to a simmer, cover and cook for 15 minutes.
- 4 Add the chickpeas and cook for a further 4-5 minutes.
- 5 Serve with a side of mixed green salad.