Chickpeas with meat

Chop the carrot and onion to taste. For the chickpeas, I like to soak them the night before, if you haven't done it, it's ok, just keep in mind that they will have to cook longer.

Add in a casserole, the chopped vegetables, the meat, the chicken skin, the salt and fill up to the top with water (I like to add extra water to make soup, drink only the broth, or add it to some rice or pasta).

Put the lid on number 2 on high heat, and when the air starts to come out, lower the heat, and leave it for about 1 hour. As I said before, if the chickpeas have not been soaking, they will need at least 15-20 minutes more cooking time.

Once the time has elapsed, open the fast cooker, take out the meat and the chicken bone, and shred it. Strain the remaining broth into another container and that's it!