Cut the chorizo in half lengthways. Cut sausage into small chunks.

Slice chicken into small pieces (bitesized).

Heat up oil in pan.

Fry chorizo on in pan on high heat. Wait till the sausage starts to give off its juices, and add the chicken.

Slice the tomatoes into eigths.

Once chicken is nicely coloured, add tomato chucks.

Turn heat down a little, and add half the wine. Leave to stew for about 10 minutes.

Once the stew starts to thicken, add the rest of the wine, the chickpeas, and the cumin powder. Stir and leave for 10 more minutes (or until desired thickness is achieved).

Serve in deep plates, with some garlic or pita bread to soak up the juices.