Chicken sausage casserole

Method

1. Add the oil, chorizo and chicken sausages to a large saucepan. Put over a low-medium heat and gradually bring up to a sizzle to allow the oil from the chorizo to render out. Cook for 3-5 minutes until the chorizo begins to crisp up and the sausages colour, then lift them out with a slotted spoon onto a plate.
2. Add the onions to the bright red oil and cook for 6 minutes until softened. Add the garlic, cook for a few minutes, then return the chorizo and sausages to the pan. Turn the heat to high, add the paprika, sizzle for a few minutes, then pour in the red wine. Leave to bubble for 3 minutes, then add the chopped tomatoes, beans and chickpeas. Fill one of the tins with water and add that too, along with the stock cube.
3. Bring to a simmer and cook for 50 minutes, stirring occasionally, until the sauce thickens and turns jammy. Stir through the parsley and divide among bowls.