Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette and 4 whole cloves of garlic (peeled), and fry for 3 to 4 minutes or until lightly golden fried all around, then remove and set aside

Using the same pan with the same heat, add in the sliced chorizo, mix together, and sauté for 1 to 2 minutes or until lightly sautéed, then remove from the pan and set aside

Once again, using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 4 minutes and the ingredients are lightly sautéed, add in the sherry vinegar and paprika, mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer

After 3 minutes and the grated tomatoes have slightly thickened, add in the jarred chickpeas (drained and rinsed), chicken broth, and the bay leaves, raise to a high heat, and mix together

In the meantime, add the slices of fried baguette and cloves of garlic into a mortar, along with the chopped parsley and a pinch of salt, using a pestle, pound down on the ingredients until well mashed

Once the broth comes to a boil, add in the bread and garlic mixture, mix together until well mixed, then place a lid on the pan and lower to a low heat, simmer for 5 to 10 minutes, then add in the sauteed chorizo, and mix together until well mixed

Transfer into shallow bowls and top off with chopped parsley, enjoy!