Salt the meat at least 4 hours before cooking. Place in the fridge.

If cooking the chick peas, save the water so as to use when cooking your meat.

Place onion and all the meats including chorizo and black pudding in water in a pressure cooker.

Seal the cooker and cook for 40-45 minutes.

When your able to open the cooker, transfer all the water to a large saucepan and bring to the heat on medium, leave the meat in the pressure cooker to keep warm.

Add all the prepared vegetables, chick peas (minus the mint) and olive oil to the meat water and bring to the boil on a medium heat then reduce and simmer on low for up to 50 minutes or until the vegatables are cooked to your desire.

During this time stir occasionally and add more water if it starts to evaporate from the saucepan.

Add pasta 15 minutes after the vegetables and cook for the rest of the 50 minutes.

Add the mint 10 minutes before stove is turned off.

Check seasoning, let it rest for 10 minutes.