Slice onions, green, and red bell peppers. Aim for uniform sizes.

Crush the garlic, then mince it finely.

Peel the potatoes, cut them into small batons, and dice them to be about the same size as the garbanzo beans.

Prepare the Chorizo: Heat some oil in a pot

Add the whole chorizo sausages and cook until they release their juices and are fully cooked.

Remove the sausages, set them aside to cool.

Saute the Vegetables: In the same pot, sauté the julienned onions, bell peppers, and minced garlic until the onions become translucent and the peppers change color. Optionally, add thyme and salt for extra flavor.

Move the sautéed mixture to one side of the pot and make space for the diced potatoes. Fry the potatoes for about 2 minutes.

Add Liquid and Spices: Pour in the chicken stock (or water for a vegetarian version). Add paprika (or pimentón) and a pinch of saffron.

Check and adjust the seasoning as needed. Simmer with Garbanzo Beans: Stir in the garbanzo beans. Return the sliced chorizo to the pot.

Bring the mixture to a boil. Let it simmer until the potatoes are tender, about 10-15 minutes. Garnish and Serve: Add a chiffonade of fresh parsley.

Once the chorizo has cooled, slice it on the bias. Serve the stew hot with a garnish of parsley. Note: You can adjust the spiciness by choosing chorizo with your preferred level of heat. For a vegetarian version, use water or vegetable stock instead of chicken stock and omit the chorizo. Enjoy this hearty and flavorful garbanzo bean stew!