Fry the Spanish Chorizo (175 gram) in a large non-stick pan for 5 minutes until crispy.
Add the Red Bell Pepper (1) and Sweet Potato (2) and fry for 1 minute, stirring.
Dissolve the Knorr® Chicken Stock Pot (1) in Water (200 milliliter) to make chicken stock.
Add Diced Tomatoes (1 can), Knorr stock, and Paprika (to taste), and bring to a boil. Turn down to a simmer, cover and cook for 15 minutes.
Add the Chickpeas (1 can) and cook for another 4-5 minutes.
Garnish with Fresh Parsley (to taste) and Freshly Ground Black Pepper (to taste). Serve with a side of mixed green salad.