To begin, add the oil to a heavy-based pan (preferably a cast iron one) and place over a medium heat – it will look like an excessive amount of oil at this stage but don’t worry, it will play an important part in the sauce later on.
Once hot, add the sausages and allow to colour. Remove from the pan and set aside once golden.
Add the onion and garlic and season with a little salt – this will help to sweat the vegetables, rather than colour them. Gently cook for 7–10 minutes.
Cut the chorizo into long slices and add to the onion and garlic, along with the chilli flakes, paprika and tomato puree. Cook out for a further 7–10 minutes – at this point, the oil should be a bright red colour.
Add the wine, bring to a rapid boil and allow to reduce by half. Add the tinned tomatoes, tinned chickpeas (including the liquid in the tin) and water. Return the sausages to the pan and reduce the liquid by half.
At this stage, the sauce should be thick and glossy from the olive oil. Set aside to rest for 5 minutes.
Meanwhile, freshly grate the Parmesan, lemon zest and garlic clove together. Chop the parsley and pick the basil leaves.