Heat oil in a saucepan and sweat celery, carrots, and onions. Add chorizo and garlic. Cook for 5 minutes, then add oregano. 

Deglaze with white wine, add chickpeas and tomatoes, and simmer for 15 minutes. 

Grill swordfish to your liking. Add parsley and lemon zest to the stew and serve with the swordfish.