Spanish Chicken and Chickpea Stew

Season chicken with salt and pepper and leave for 30 minutes at room temperature.

Place the chicken in a large pot. Add stock and some water if the chicken is not fully covered. Add onion, garlic, bay leaf, celery, and bring to a boil. Skip any foam off the top. Cover the pot and cook for 10 minutes over low heat. Add carrots and potatoes and cook for another 15 minutes.

Cook chorizo sausages for 2 minutes in a pot of boiling water. Add them together with the chickpeas to the pot with the chicken. Cover and simmer for 20 minutes or until the chicken is cooked through.

To make the sauce, add parsley, tomatoes, and 1/3 cup of the cooking liquid in a food processor and pulse. Transfer the mixture to a bowl. Whisk in all the remaining ingredients and season with salt and pepper.

Discard onion, celery, garlic, and bay leaf. Serve the remaining veggies, chicken, chorizo, and chickpeas in a bowl poured over with some broth, along with the sauce.