Chorizo, Chickpea and Potato Stew

This is a delicious dish, full of flavour and easy to prepare. We really don’t eat enough beans and pulses in our household, so this is a good way to include chickpeas.
This recipe should make enough 2, with some left over for lunch or to freeze (unless you’re really hungry!)

Potatoes - around 200g - any type suitable for boiling
1 small red onion
Chorizo sausage (chunks are better than the thin sliced stuff you can get, the one I used was 225g)
1 tsp paprika
1 tbspn red-wine vinegar
1 tin tomatoes
1 tin chickpeas (400g)
Olive Oil

Peel and cube a handful of potatoes. Boil until they start to soften.
Chop the red onion, and sautee in a little oil until soft, and then add the chunks of chorizo, cooking for another 2-3 minutes. Add the chunks of potatoes, cook for another 2 minutes.
Sprinkle on the paprika, then add the vinegar, tomatoes and (drained) chickpeas.
Cover and simmer for around 10 minutes to allow the potatoes to finish cooking, and to allow the flavours to develop.