Chop or crumble the chorizo into bite-size pieces. Place a heavy pan over medium-high heat, and grease lightly with olive oil. Cook the chorizo for about 5 minutes, or until it starts browning and smoking. Lift out and drain on a plate lined with paper towels.
Pour a little more olive oil into the pan, and turn the heat to medium. Add the onions and celery, and cook for about 10 minutes, or until soft. Add the garlic and thyme, and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.
Add the broth and white wine, and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.