Chickpea and Chorizo Stew

Delicious, Spanish-style meal tonight, largely inspired by some fabulous recipes and produce from the increasingly wonderful Riverford Organics. What did I do before them? Anyway, this is the first of three dishes, and was a doddle. For 2 with leftovers (erm....that was the plan anyway). I sauteed half an onion with some garlic and finely chopped celery for a few minutes in a little oil, then threw in about 50g of chopped chorizo - make sure it is a good one. I added a teaspoon of hot, smoked paprika for some extra 'poke' (phew-wee!) and carried on sauteeing until the sausage released it paprika oil. Then, just tip in a tin of rinsed chickpeas and pour in a little water (don't swamp the chickpeas) and lots of black pepper - it won't need salt, in my opinion, because of the sausage. Cover and simmer for 20 minutes until all is tender. If it is very liquidy, remove the lid and boil hard to reduce. Stir in lots of fresh parsley and - voila! Or whatever the equivalent in Spanish is. Hot stuff but gorgeous.