Heat the oil in a large pan over a medium heat and add the chopped chorizo, and sausages.
Sear well for 2-3 minutes until well coloured on all sides.
Transfer into the slow cooker bowl.
Add the chopped onion, carrots, mushrroms, garlic, tin of tomatoes, tin of chickpeas, tomato puree, dried herbs and seasoning. Stir to combine
Place in the slowcooker and cover with the lid. Cook for 4-5 hours on high or 8-9 hours on low.
Remove from the heat and add some chopped parsley.
Ladle the casserole into serving bowls and serve immediately with some crusty bread.