Cut into small all vegetables (carrot, leek, cabbage, turnips, parsnips and tomato) pieces. Put oil in a pot and cook for a while all vegetables.
Pull the ear of pork and diced bacon. Cook about 15 minutes, with the vegetables that we have cut, making sure that does not stick. Incorporate the pot a couple of liters of water and beef bouillon. Cover and cook slowly.
Pour the chickpeas. If they are chickpeas boat, sewn faster. Natural chickpeas should put very little heat and more or less it would take 1 hour to cook.
Next add the spicy pork sausage, we tried the salt and if it is okay, continue cooking for about 5 minutes and turn off heat.