Preparation:1. Leave the chickpeas to soak the night before. 2. Sauté onion, tomato and parsley, then add the chickpeas and pieces of meat, then add water and with the covered saucepan let it cook for an hour. 3. Add the pineapple, beans, leeks, bubangos, carrots and cabbage. 4. Chop the potatoes, sweet potatoes, and squash into large pieces and let them continue to boil. 5. Once cooked, remove from the heat and strain to remove it from the broth. 6. The broth can be used for soup or escaldón with gofio, 7. Finally accompany the puchero with fried garlic.