In a medium skillet, add chorizo and sauté 3-5 minutes. In the same pan with the rendered oil from the chorizo, add the onion, and bell pepper and sauté 3-5 minutes, until soft and translucent. Add garlic and cook for 30 seconds. Add the tomatoes and tomato sauce and cook until they begin to soften and pop. Add the chickpeas, ham, and water; stir to combine. Season with salt, black pepper, and a dash of hot sauce.