Method:
1 Place the potatoes in a bowl with a little water, cover and microwave on High/100% for 3-4 minutes or until tender. Drain well. Place the potatoes in a bowl and roughly mash.
2 Heat a frying pan over medium heat and cook the chorizo for 3-4 minutes or until golden. Add the chorizo and parsley, season with salt and pepper, mix well. Spoon into the sweet mini caps.
3 Combine the chickpeas, onion, tomatoes and herbs, drizzle with olive oil and season with salt and pepper. Spoon onto a plate and serve with stuffed mini caps.