Brown the sliced chorizo in a saucepan. Set aside.

In the same saucepan over low heat, add the finely chopped onion and garlic to deglaze. Cover and cook until softened.

Add the paprika, cumin, tomato sauce, flour, and white wine. Mix well and let it reduce.

Add the chicken stock and chickpeas. Once heated through, add the Parmesan cheese and stir until creamy. Season with salt and pepper to taste.

Add the chorizo slices back in and let everything heat together.

Turn off the heat and let it rest for a few minutes before serving. Sprinkle with chopped parsley and more Parmesan if desired.