Place a large skillet over medium-high heat and add in the oil. Once oil heats, add in the onions, red pepper and garlic and let cook for 3-5 minutes or until onions are translucent. Add in the chorizo and let cook for another 2 minutes to let the chorizos release their flavor. Add in the chickpeas, tomatoes, broth, oregano, bay leaf, paprika, harissa, cover with a lid and allow to simmer for 15 minutes or until sauce is thickened. Taste and adjust with more salt, if needed.

While the mixture cooks, peel and spiralize the jicama using Blade C. Trim the noodles with a kitchen shear and divide into bowls.

When chickpea mixture is cooked, top each jicama bowl with the mixture and garnish with parsley.