Chickpeas with vegetables and chorizo

Chop very small onion, carrot, garlic and bell pepper. Put in a wok or casserole with EVOO. Let it all get a little poached over medium-low heat.

Add the paprika and stir quickly so that it does not burn. Add the chickpeas and the wine. Let it cook for a few minutes.

Peel the tomato and cut it into small pieces, peel and cut the potato into small pieces and cut the chorizo. Add to the pan. Let everything cook over low heat. About 6 minutes.

Pour water to cover everything, add chopped parsley, a bay leaf and salt. Let it cook over low heat until the potato is soft.