Add the drained, soaked chickpeas, garlic, paprika, sherry, olive oil, onion, tomatoes and bay leaves.
Cover with 700ml cold water, seal and bring to the boil over high heat.
Reduce the heat to low-medium and simmer for 45 minutes, then remove from the heat and cool for at least 5 minutes before removing the lid or as per manufacturer’s instructions. Remove and reserve the garlic bulb, then add the chorizo and simmer, uncovered, for another 15 minutes or until the chickpeas are tender.
Meanwhile, toast the saffron threads in a small dry frying pan over medium heat just until the threads deepen in colour, then place in a mortar and pestle.
Add the mint, parsley and peppercorns and pound until a coarse paste forms.
Carefully squeeze the paste from the reserved garlic bulb into the mortar and pestle, add 1 tablespoon of chickpea cooking liquid and pound until a smooth paste forms.
Stir the mixture into the chickpeas and simmer for another 5 minutes, then serve hot with plenty of crusty bread to soak up the juices.