Heat a medium pan, drizzle in the olive oil, and sauté the onion and garlic for 5 minutes until your kitchen smells like a Spanish dream.

Add the chicken thighs, browning them on both sides for that extra umami kick.

Chuck in the turnip, potatoes, carrots, and pour in the chicken stock like you’re in a cooking show.

Stir in the cabbage and chorizo and let it all mingle for 20 minutes until the potatoes are soft.

Toss in the chickpeas, season with salt & pepper, and give it a taste test (because quality control is important).

Serve hot, sprinkle with parsley, and enjoy—preferably with a glass of Spanish red for authenticity.