Heat a large saucepan and fry the chorizo for 2-3 minutes.
Add the garlic and cook for one minute. Add the cherry tomatoes, chickpeas and olives and cook for 2-3 minutes.
In a separate frying pan, heat the olive oil, add the new potatoes and sauté until golden-brown on all sides. Add the sautéed potatoes to the tomato stew, then pour the mixture into an ovenproof dish.
Preheat the grill to medium.
Place the breadcrumbs and parsley into a small bowl and mix together. Sprinkle the breadcrumb mixture over the stew, then place under the grill and cook for 2-3 minutes, or until golden-brown on top. Serve in the dish.