Step 1

Add the olive oil into your largest pot and add finely chopped onion, celery, carrot and capsicum. Saute until brown bits are starting to form then transfer to a plate.

Step 2

Add finely diced bacon and sliced chorizo to pot. Saute on medium-high heat until they appear crispy and browned and a reddish oil is appearing in the pot.

Step 3

Add vegetables back into pot with the meat and saute with paprika and cumin for 2-3 mins or until the paprika an cumin become aromatic.

Step 4

Add stock, tomatoes, chickpeas, soy sauce and simmer for 20 mins. If it looks too thick add some water or more stock.

Step 5

After 20 mins turn off heat and allow to cool slightly before serving. Serve with a generous sprinkle of parsley and over-the-top buttered, crusty bread.