Leaving the skin on the chicken legs, season them with salt and pepper and rub olive oil into the skin. Fry over a medium/high heat until golden brown and almost cooked through, then remove from pan and set aside. (If your chicken legs are whole, you can split them into thigh and drumstick to make them easier to cook).

Chop the onion, celery, carrot and chilli into small pieces (use a food processor if you're short on time!), then fry in the same pan over a medium heat until soft and starting to turn golden.

While you're frying the veg mixture above, cut your chorizo into chunks (remove the papery skin if your chorizo has this!), then add it to a small pan over a fairly high heat. The chorizo will secrete its own fat so there's no need to add oil. Fry until beginning to crisp, then remove from the heat and add the sherry/cooking wine/red wine. It will hiss!! After around 30 seconds add your chopped garlic to the pan while still off the heat, it should be cool enough that the garlic doesn't burn. Then set this pan aside for now.

To the veg mixture, add the tinned tomatoes and the chicken stock (you can also add a squeeze of tomato puree/concentrate if you have some!), then add the chicken legs and chorizo mixture back to the pan and stir. (If you want to add peppers, cut into slices and add now). Then add your tin of chickpeas. Leave to cook for around 40 minutes over a low/medium heat, stirring every so often and checking it's not sticking.

After around 40 minutes, take out your thickest piece of chicken and check to see that it's cooked through (cut it open and have a look!). If it's ready, sprinkle your fresh rosemary/thyme (whichever you prefer) over, and serve!