Sauté chorizo - Heat olive oil in a large saucepan or small pot over medium high heat. Add chorizo and cook for 3 minutes or until golden.

Sauté aromatics - Add garlic, thyme, paprika and bay leaf, then stir for 1 minute.

Add everything else - Add tomato, chickpeas, chicken stock, salt and pepper. Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently.

Cook for 15 minutes (no lid), stirring regularly to ensure the base does not catch, until the sauce has reduced and thickened.

Serve - Discard bay leaf and serve. I love this with hot crusty bread (slathered with butter!).