** All the measurements provided in the ingredients section, are in function of the leftovers-Please see the pictures for reference in terms of quantities, and if you have additional questions, let me know.
Peel the potatoes and cut them in cubes
In a medium size skillet, add oil (over medium heat)
Add the potatoes, and fry until the potatoes are just fork tender. Do not overcook them.

Cut the onion (julienne)
Slice the garlic
And cook until the onions are tender

Add the paprika, the white wine and the Puchero broth. Mix well, and cook until the liquid starts reducing to half.

Add the chickpeas, and the meat, and a little bit of salt (to desired taste).
Mix well, and cook for a few minutes.
Remove the potatoes from the pan with a slotted spoon allowing the oil to drain.
Add the potatoes to the pan, and mix with he rest of ingredients. Cook for a few minutes, and add salt to taste.