Soak the chickpeas overnight in warm water.

When ready to cook, drain the chickpeas and add them to a pressure cooker.

Place all the meat for the pringá on top of the chickpeas.

Cover with water and bring to a boil over high heat.

While waiting for it to boil, cut the pumpkin into cubes and the green beans into pieces about 1 inch (3 cm) long.

When the broth starts to boil, skim off any foam and impurities from the meat and bones.

Once the foam is removed, add the pumpkin and green beans to the pot.

Close the pressure cooker lid and, once it reaches pressure, cook for about 30 minutes over medium heat.

After 30 minutes, release the pressure and open the cooker to check that the chickpeas and pumpkin are tender.

Set the pringá meat aside on a plate or platter, then serve the chickpeas on plates.