Method:

1. Dice the onion, then fry in the olive oil, adding the garlic and cooking on a medium heat until soft
2. Roughly chop the chorizo and fry for a further minute
3. Tip in the tinned tomatoes and vegetable stock and bring to the boil
4. Add the chickpeas, season to taste, then reduce to a medium heat and cook for 15 minutes
5. Serve with some chunky fresh bread