Chorizo and Chickpea Stew with Sherry

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook until browned and slightly crispy, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.

Add the onion and red bell pepper to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the diced tomatoes (with their juices), chickpeas, chicken broth, smoked paprika, and dried oregano. Bring to a simmer.

Return the chorizo to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, or until the flavors have melded.

Stir in the sherry wine and simmer for another 5 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.