Peel and chop onion and heat the olive oil in a large heavy based frying pan. Add onion and soften over a medium heat for 3-4 minutes without browning. Add oregano and cook for a further minute. Add chorizo and cook for 3-4 minutes.
Meanwhile drain and rinse the chickpeas with cold water, add the chickpeas to the chorizo and onion and cook for a couple of minutes.
Add the red wine and let it bubble for 2-3 minutes, add the tin of chopped tomatoes and add about 1/4 can of water to the pan.
Turn up the heat and add a few twists of ground black pepper. Turn down the heat to a slow simmer and leave for 30 minutes. When cooked, leave to stand for a couple of minutes.
Best served with plain rice and garlic bread.
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