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