Preheat your oven to 180°Heat the oil and cook the onion, garlic and chorizo over a medium heat for 5-10 minutes.
Add the chickpeas and stir so that they are coated in the oil. Add the tomatoes, stock, sliced pepper and rosemary, bring to a simmer and then cover and put in the oven for 2-3 hours.* Serve over mash or with crusty bread.
The longer you cook it for the softer the chorizo will be and the more the flavours will have melded together.