Melt 1/4 cup butter in a large saucepan over medium heat. Add 2 cloves minced garlic, shallots, salt, pepper and chorizo and sautee until chorizo is cooked (about 5 minutes).
Add 1/4 cup white wine, chickpeas and spinach and continue to cook until spinach is wilted and chickpeas are heated through (about 3 minutes). Reduce heat to simmer to keep warm.
In another large saucepan, melt the remaining 1/4 cup butter and add the 1/4 cup white wine.
Add the mussels and 1 minced clove of garlic, cover and let steam until opened (about 5-8 minutes).
Once opened, toss with butter and wine broth until well coated.
Divide the chickpea mixture between bowls, then top with mussels and broth. Garnish with fresh chives and parsley before serving.