Remove the leaves from the chard and cut the stems into 1cm pieces. Slice the leaves into bite size chunks and set aside.
Slice each chorizo in half, remove the skin, cut into chunks then place in frying pan. Warm over a medium heat for 2-3 minutes, until the chorizo oil starts to render out into the pan and the chorizo is cooked through.
Add the stems from the chard and sauté for 5 minutes, then add the drained chickpeas and chard leaves. Cook until the leaves start to wilt, then add the chicken broth plus an extra 500ml water and simmer for 5 minutes more.
Season to taste, divide between 4 bowls and serve immediately.