Slice the onions and the chorizo. Cut the bell peppers, zucchini, garlic, and potatos in large chunks.
Heat olive oil in a pan. Fry onions and chorizo slices for some minutes in low heat. Add the veggies, garlic cloves, and potatos, fry some more minutes.
Add white wine, vegetable broth, pepper powder and laurel leaf, mix well.
Cover and cook with low heat for 20 minutes or until the potatos are done. Add black pepper and salt and serve with fresh bread.