and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil
reduce the heat and simmer until tender - about one hour. Drain.
Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp.
Add the onions
garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute
then tip in the tinned tomatoes and the stock. Bring to the boil.
Add the browned chicken and the chickpeas and simmer for 20-25 minutes
or until the chicken is completely cooked through. Season
to taste
with salt and freshly ground black pepper.
Serve topped with flaked almonds and a swirl of olive oil.
