Heat the vegetable oil in a frying pan large enough for the cod. Pan-fry the seasoned cod skin-side down until it cooks through the skin and starts to cook the flesh.
Remove pan from the heat and add a spoonful of butter. Baste the fish with the butter and then gently turn over so the skin is on top. Place the pan in a medium oven or the bottom shelf of a medium grill.
Whilst this is cooking, it is time for the chickpeas. Heat a couple of spoons of olive oil over a medium flame. Add the sliced chorizo and fry it until the pieces are starting to brown. This should turn the oil a rich orange colour.
Add the chickpeas and fry them a little. They will absorb some of the oil and pick up a lot of flavour.
Add the red wine and simmer slightly for about 3 minutes. Add a good handful of parsley and reduce the mixture to create a thick sauce. By this time the fish should be just cooked.
Place the chorizo and chickpea stew in a shallow bowl and place the fish on top. Lightly fry a chunk of lemon and place on top, add plenty of parsley.