Heat a large saucepan. Add chorizo, jamon, salami and pancetta. Cook, stirring occasionally, over a medium heat for about 10 minutes or until lightly browned and the fat in the meat has started to break down.
Add garlic, eschallots and thyme. Cook, stirring occasionally, for about 10 minutes or until eschallots are very soft.
Stir in chickpeas and morcilla. Cook, stirring occasionally, for 5 minutes so chickpeas can absorb flavours from meat and thyme. Sir in stock. Bring to a boil. Simmer, for about 1 hour or until slightly thickened.
Garnish stew with parsley