Cut the rabbit into bite sized chunks. Peel and dice the onion and the garlic. Cut the pepper in half, remove the seeds and cut into dice. Cut the new potatoes into halves or quarters depending on their size. Roughly chop the parsley.
Heat a large saucepan and add the oil. Add the rabbit to the pan and cook until browned on all sides. All the onion, garlic and red pepper and stir frequently for five minutes. Once the onions have softened, add the paprika, cayenne, cumin, cinnamon and bouquet garni. Continuing frying for 4 more minutes.
Add the wine, stock, chopped tomatoes and the tomato purée. Cover and bring to the boil then reduce the heat to very low and simmer for about 40 minutes.
Zest and juice the blood orange and then add to the pan. Add the chick peas, potatoes, saffron and oregano. Simmer for a further 25 to 30 minutes. The sauce should thicken and not be too soupy. Remove the bouquet garni, taste the stew and season if required.
Serve hot, and finish with a sprinkle of fresh parsley.
«Instead of rabbit, trying using lean pork fillet (tenderloin), lamb fillet or boneless leg, all trimmed of fat and cut into bite-sized chunks. »