Heat the olive oil in a saucepan set over a medium heat. Sweat the onion and garlic for 4-5 minutes, stirring occasionally, until they start to soften. Add the chorizo and continue to cook for 1 minute. Add the canned chickpeas and canned chopped tomatoes.
Bring to a simmer and cook covered for 10-15 minutes until the chickpeas are soft. Season to taste then spoon into serving bowls. Garnish with a sprinkle of chopped parsley before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.