Found this on the net but have never tried it and if your wondering what capsicum is in the recipe its like a chili pepper
Chorizo, Chickpea and Potato Casserole
Serving size: Serves 4
Cuisine type: Spanish
Cooking time: Less than 60 minutes
Special options: Lactose free
Course: Main
INGREDIENTS
2 cups chicken stock
pinch of saffron
3 chorizos, scored and sliced
1 tablespoon olive oil
2 onions, sliced
6 large potatoes, peeled and sliced
2 400g tin of chickpeas, drained
4 red capsicum, roasted
2 tablespoons chopped parsley
METHOD
Preheat oven to 180°C or 160°C for fan forced.
Place chicken stock in a small saucepan along with a good pinch of saffron. Gently warm. Remove and set aside.
Place chorizo in a medium sized frying pan and cook until chorizo starts to crisp. Remove and set aside. Add olive oil to the same pan. Add onion and cook until caramelised. Remove and set aside. Cook potatoes in batches until browned.
Alternate layers of sausage, chickpeas, onions, and capsicum in an ovenproof dish. Pour over stock. Cover with foil and place in oven for 30 minutes. Remove foil and cook for a further 10 minutes. Serve with crusty bread and a green salad.