Chickpea Soup (Portuguese) - cooking recipe

Ingredients

3 cans chickpeas
1 lb. linguica (Portuguese sausage)
2 lb. lamb fores or pork loin
2 potatoes, chopped
1 large sweet potato, chopped
2 purple-top turnips, chopped
1/2 lb. squash (optional)
1/2 c. rice
salt and pepper to taste
fresh sprig of spearmint

Preparation

Cover meat, linguica and onion with water and bring to a boil. Add the soaked dried chickpeas if you are using them.
Cook until meat is fork-tender (2 1/2 to 3 hours over medium heat).
When meat is cooked, add the peeled and chopped vegetables (and canned chickpeas if you are not using dried kind).
Add more liquid as needed while ingredients are cooking.
I drain off most of the liquid when the soup is done and cook the rice in it.
Add the sprig of spearmint for last few minutes of cooking.