2) Using the same pan, add another 15ml of olive oil and saute the onions, mushrooms and artichoke hearts until the onions are translucent. Add the garlic; when just starting to gain colour, add the spinach and chicken stock. Cover and allow to wilt on a medium-low flame.
3) Add in the chorizo and chickpeas, season to taste with salt and pepper. Garnish with Parmesan and serve.