Chorizo, pork belly & chickpea casserole

INGREDIENTS

• 1 tbsp olive oil
• 700g skinless, boneless pork belly , cut into large bite-sized chunks
• 100g cooking chorizo , sliced into thin rounds
• 1 large onion , chopped
• 1 large carrot , finely chopped
• 1 tsp fennel seeds
• small pinch dried chilli flakes
• 2 garlic cloves
• 4 bay leaves , fresh are best
• sprig of thyme
• large pinch golden caster sugar
• 1 tbsp tomato purée
• 50ml sherry vinegar or good quality red wine vinegar
• 400g tin chopped tomatoes
• 400g tin chickpeas , drained and rinsed
• fresh chopped parsley