Boil the vegetables in water. Strain and set the vegetables aside. Use the broth to cook the meat and chickpeas.

To make the filling or 'sapillo': Beat the egg and add the crumbled bread. Let it soak well, mix, shape into a croquette, fry in oil, and add it to the rest of the meat.

In a pressure cooker, cook for 30 minutes and let the pressure release naturally. Remember to soak the chickpeas overnight before cooking.

Strain everything and set aside. Use the broth to make noodle soup.

The 'Maragato' version is the same, but you start by eating the meat first, then the chickpeas, and finally the noodles.