Peel and cut potatoes and garlic. Chop peppers and chorizo.
In a pot, heat vegetable oil on medium heat and put in chorizo. Sauté for about a minute, stirring occasionally. Set aside.
Add onions to same pot and sauté for a couple of seconds to soak in the chorizo flavour. Add garlic, potatoes, tomato paste, sweet paprika powder, caraway powder, marjoram and bay leave. Sauté again for about a minute.
Pour in vegetable stock and bring to a boil. Reduce heat to low and cook for about 15 minutes.
Put chorizo back in and add peppers. Sift in starch, stir and cook for another 10 to 15 minutes until potatoes are tender. Season with salt and pepper to taste.
Sprinkle with chopped parsley and serve.