A quick and hearty stew here, that should be on the table in about an hour, for most of which time it can sit unattended, with just the occasional stir to see how it is getting on. You could cook your own chickpeas from scratch if you want, though they do emerge from a can in pretty near perfect condition. I quite often used tined tomatoes here too.
Warm the olive oil in a deep, heavy-based pan. I use a cast iron casserole. Peel the onions, roughly chop them and add them to the oil, stirring to coat them, then letting them cook at a moderate heat. Peel the garlic, slice it thinly and stir it into the onions. Leave to cook, partially covered by a lid, until the onions are soft and pale gold.
Cut each sausage into about four fat chunks. Mix these in with the softened onions then add a teaspoon or so of crushed, dried chillies. Pour in a glass of dry sherry, vermouth or white wine and bring it to an enthusiastic bubble. Chop the tomatoes roughly, add them and bring them to the boil, then add the chickpeas, drained of their canning liquor and rinsed, then pour in a can of water, then season with salt and black pepper. Bring to the boil then turn down to a simmer and leave to cook, slowly, half covered with a lid for 45 minutes.
I would give it a stir from time to time, and check the liquor levels. What you want to end up with is a rich, brick-red sauce with a spiciness from the chillies and chorizo.
Just before serving. Chop the parsley, but only roughly, then stir into the stew. Serve in shallow bowls, making certain everyone gets a fair bit of sausage.