Place the chickpeas in a large bowl, cover with cold water, and let them soak for at least 8 hrs. ( I usually do this the night before)
Wash the vegetables, and meat, and add them to the pressure cooker together with the rest of ingredients.
Add water to the pressure cooker (Make sure that you cover the ingredients)
Bring to the boil
Skim off the scum that forms in the surface. (We do this several times and until I get rid of all the foam)
*** If you don't have a pressure cooker, and you are cooking the puchero in a regular pot, let simmer for approx. for 1 hour or until the chickpeas are tender, and the meat done.
***If you are using a pressure cooker, cover the pressure cooker and lower the heat. Cook for 30 minutes.
Place the meat, vegetables, and chickpeas on a platter. Discard the bones
Strain the broth, and you could either serve it as is with a sprig of mint, chopped boiled egg or even cured ham.
You can also bring the broth to the boil again, and add rice or Angel hair pasta.
