Chop Red onions into thin slices, add into a pot with a wee bit oil (1 tbsp) [or no oil if using a non stick pot]
Season the diced chicken and add into the pot - fry till almost cooked (outside is white)
Add in the pre boiled gizzard and chopped chorizo; season with sea salt and black pepper and cook for 3 - 4 mins (mixing it as you do)
Add in the tomato passata, season very well (you want to over do this, so that the bulgur wheat can absorb it later) - allow to cook for 10 - 15 mins (mixing the meats in till fully intergrated)
Once the passata is a bit fried (thicker), add in the bulgur wheat, and a bit of water (1 cup) - cook for a further 10 minutes till bulgur wheat is swollen, soft and chewy (keep mixing from time to time to ensure its all intergrated properly)
Add in the mixed vegetables and broad beans about 5 minutes after adding the bulgur wheat
Once ready, serve in a plate with some spinach, and enjoy!