Bring a saucepan of water to the boil. Add the potatoes and cook for 12–15 minutes until tender. Drain, then slice.
Meanwhile, heat the oil in a large frying pan, add the onions and red peppers and cook for 3–4 minutes. Add the chorizo and cook for 2 minutes.
Add the potato slices, tomatoes and chickpeas and bring to the boil. Reduce the heat and simmer for 10 minutes. Scatter over the parsley and serve with some hot garlic bread to mop up all the juices.