Halve the peppers and scoop out the seeds and membranes. Cut them into thin slices. Peel and thinly slice the onion.

Halve the chilli and flick out the seeds (save them to add to the dish later if you like). Finely chop the chilli. Peel and grate (or crush) the garlic cloves. Peel the potato and chop into a 1 cm dice. Drain and rinse the chickpeas.

Place a large frying pan on a medium heat for a min then drizzle in 1 tbsp olive oil. Add the chicken sausages to the pan and fry them for 4 mins, turning them over a few times till lightly golden on most sides. Lift the sausages out on to a plate and set to one side. Fill and boil the kettle.

Place the pan back on the heat and add the peppers and onions to the pan with 4 tbsp cold water and a pinch of salt and pepper. Fry the veg for 5 mins till they are slightly softened and lightly charred on the edges. Add the garlic, chilli and potato to the pan and cook, stirring for 2 mins.

Add the sausages back to the pan. Tip in the tin of chickpeas. Crumble in the stock cube and pour in 350ml hot water from the kettle. Add 1 tbsp red wine vinegar. Bring the liquid back to a bubble then pop a lid on the pan. Simmer for 10 mins till the potatoes are tender and the chicken sausages are cooked through.

Taste the sauce and add more red wine vinegar, salt, pepper or chilli seeds (for more heat) if you think it needs it. Serve the sausages and veg in warmed bowls. Tear over the parsley leaves to serve.