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Dice the onion, peppers and chorizo. If using real chorizo, fry it first for 5 minutes to get crispy edges and then remove and cook the rest in the released chorizo oils. Sauté the onion in olive oil for 5 minutes and then add the peppers and garlic. Cook down for another 5 minutes and then add the spices, chorizo and tomato paste. Mix well and cook for another minute before adding the beans and stock. Stir it all up and let it simmer for 10 minutes until thick.
Meanwhile, grate the garlic for the dressing into a bowl and cover with salt and lemon juice whilst you chop the rest of the herbs. Add these in too along with the olive oil.
Once the chorizo beans are thick, leave to cool for a minute and then drizzle with the herb dressing and slithered almonds