Put the soaked chickpeas the night before so that they soften. The next day, wash them and pour them in a cauldron with the meat, salt and water. Once stewed, all the ingredients are drained and the meat is crumbled. Then fry the meat and the chickpeas until they are crispy, and then put them aside for the time being. Fry the oil, onion, the pepper, peeled tomato and garlic, all previously chopped and add pepper and cumin. Once the frying is done, introduce the paprika, the wine, the thyme, the laurel and a glass of broth. Subsequently add the meat and the chickpeas and leave on the fire a few minutes. Finally, fry the potatoes in cubes and mix everything.