In a dry pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside then stir in the spices.
Add the peppers and cook for another minute.
Add the chicken, and cook for a further 5 minutes until the chicken browns slightly.
Stir in the chopped tomatoes, tomato purée, chickpeas, paprika and chicken stock.
Bring to the boil, then simmer, partly covered, for 25-30 mins or until the chicken is cooked through, stirring occasionally.
Stir the lemon juice through, season and serve with crusty bread, rice, baked potato etc.
I made this recipe with a few changes to suit my family’s taste preferences.