Place sausages, onions and capsicums into a heavy based saucepan on medium heat, stirring as it begins to heat through and the oils release from the sausages to coat the onions and capsicums.
Saute like this for 10-15 minutes, reducing heat if need be, until onions are translucent. Add chickpeas and paprika and combine.
Add tomatoes and combine well. Simmer for 20-25 minutes on a low heat until the stew has thickened. Season with salt and pepper and serve hot with crusty bread.