This is an easy one pot and if you have time then caramelise your onions first.
I stumbled across paprika sausages, they are more like chipolatas than a British banger but I thought I would give them a go. You could simply use chorizo instead or pork sausages with an added teaspoon of paprika. Anyhow, this is how I made mine.
500g sausages, sliced into large chunks
100g bacon lardons
400g jar chickpeas
2 onions, peeled and sliced
Small red pepper, sliced and deseeded
One large carrot, peeled and diced
Garlic cloves, peeled, smashed and chopped (as many as you wish)
400ml hot chicken stock
Large glass red wine
2 plum tomatoes, diced
1 tbs red wine vinegar
One tsp tomato puree
One tbs Dijon mustard
Worcestershire sauce, dash or two
One dried red chilli, crushed
Flat leaf parsley
Heat a little olive oil in a large deep sided frying pan with a lid. Add the lardons and sausages and sizzle for 10 minutes or so, turning the sausages occasionally until nicely browned and have released some fat and paprika. Remove and loosely cover with foil.
In the same pan add more oil and when it is shimmering add the onions and reduce the heat so that they start to soften.
Add the carrots, tomatoes, pepper and garlic. Shake the pan and cook for 5 minutes.
Add the chilli and cook for one minute.
Return the sausage and lardons. Add the tomato puree and black pepper.
Now add the vinegar and gently stir.
Add the mustard and stir again.
Add the stock, bring up to a simmer then cover and cook for 30 minutes.
Add the chickpeas, stir, cover and cook for a further 10 minutes.
When done sprinkle in some Worcestershire sauce, stir then throw over a good handful of chopped flat leaf parsley.