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Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp.
Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking.
To serve, spoon the chickpea mixture on top of the toast and garnish with parsley.