Start by soaking the chickpeas overnight. Rinse them well and drain before using.

In a large pot, add the chickpeas and cover with fresh water. Bring to a boil, then reduce the heat to medium-low. Cook the chickpeas for about 2 hours, or until they are tender.

Meanwhile, peel and finely chop the onion and garlic. In another pot or Dutch oven, heat a little olive oil over medium heat. Add the chopped onion and garlic, and cook until golden and fragrant.

Add the paprika and parsley to the pot, stirring for a few seconds to blend the flavors.

Slice the chorizo and add it to the pot. Cook for a few minutes until the chorizo releases its fat and is lightly browned.

Add the crushed tomatoes and tomato sauce to the pot. Cook for a few more minutes, stirring occasionally.

Add the cooked chickpeas to the pot, along with some of the chickpea cooking liquid. The amount of liquid depends on how thick or soupy you want the stew. For a soupier stew, add more liquid; for a thicker stew, add less.