Step 1

Place potato and bay leaf in a pan of cold salted water and bring to the boil. Cook for 6 minutes or until just starting to soften.

Step 2

Drain and discard bay leaf.

Step 3

Heat oil in a large frypan and cook onion for 2-3 minutes until soft. Add chorizo and cook, stirring occasionally, for a further 2-3 minutes until starting to crisp. Add paprika, garlic and tomato, and cook, stirring occasionally, for 5 minutes until sauce has thickened.

Step 4

Stir in chickpeas and cook until heated through. Stir in cooked potato. Add chopped parsley just before serving. Serve on toasted Turkish bread or rice.