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Heat the oil in a large frying pan, add the chorizo and fry for 3-4 minutes until turning crisp. Remove with a slotted spoon, leaving the flavoured oil in the pan. Add the onion and garlic and cook gently for 8 minutes or until soft and sweet, then add the tomatoes and stock. Turn up the heat to high and bubble to reduce for 10 minutes.
Add the chicken and chickpeas with the chorizo and any resting juices, then cook for 3-5 minutes until warmed though. Taste and season with salt, pepper and the lemon juice, then scatter with the chopped parsley and serve.