Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice the cooked meat you are using into small pieces and set aside in a bowl.

Peel the potatoes, and cut them into finger sized pieces. Dice the potatoes into pieces approximately 1 cm.

Cut off the tip and the root end of the celery, and cut it into finger sized pieces. Cut it in half lengthwise, and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice it into pieces approximately 1 cm.

Peel carrots, and cut them into finger sized pieces. Dice the carrot into pieces approximately 1 cm.

Cut onion in half from root to tip. Cut off the tip, and remove the papery skin. Dice each half of the onion by making incisions about 1 cm apart lengthwise, that go almost to the root but keep the root intact. Turn the onion and cut crosswise to complete a 1 cm dice.

Cut the root end off the garlic. Grate garlic finely using the rasp.

Open the can of chickpeas, and drain the liquid. Open the can of tomatoes. Measure smoked paprika and add it to tomatoes. Measure chicken stock.

Place the pot on medium heat and add the oil. Add the chorizo (or whichever meat that you have chosen) and cook for 2 minutes.

Add the potatoes, celery, carrots, onion, garlic and bay leaf; Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Cook stirring frequently, until the vegetables have softened, about 7 – 8 minutes.

Add the chickpeas, tomatoes, paprika and chicken broth. Bring to a low boil for about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 – 15 minutes.

Taste, and adjust seasoning if necessary.