In a large saucepan heat a small bit of olive oil, fry garlic, onion, red capsicum and celery for 10 minutes on a low-medium heat until soft.
Add chorizo and cook until it is firm and emitting its oils.
Add tomatoes including juice, chickpeas, chicken stock then turn heat up and bring the soup to the boil.
Season with salt and black pepper making sure to taste. Add tablespoon of sugar to counteract the acidity of the tomatoes. Add smoked paprika for a kick.
Leave the stew to boil for half an hour after which time add the cabbage and cook for another 15 minutes until cabbage is soft. Stirring every few minutes to ensure the ingredients don't stick to the bottom.
During this 15 minutes, cook garlic bread according to packet instructions.
When the stew is ready add corn kernels and check the seasoning.
Ladle into bowls and serve with hot, crispy garlic bread on the side.