In a flameproof casserole, heat the oil over a medium heat then fry the sausages for 5 minutes until browned all over. Add the onions and stir-fry for 8-10 minutes until soft. Add the chorizo for the final 2 minutes.
Pour in the wine and simmer until it has nearly evaporated, then add the chickpeas, passata and stock. Cover the casserole and simmer for 5 minutes.
Take off the heat until you are ready to serve, then simply reheat and add the cabbage, adding a little extra water if needed. Cover and cook for 8 minutes, stirring occasionally.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.