In large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, garlic, thyme, cloves, cinnamon and bay leaf until softened, about 5 minutes.
Cut chorizo into 1/2-inch slices; add to skillet. Cook, stirring, until onion mixture is golden, about 8 minutes.
Stir in stock and chickpeas; bring to boil. Reduce heat and simmer, stirring often, until almost all stock is absorbed. Remove bay leaf. Stir in pepper.