Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil.

Add the pumpkin, chickpeas and a cup of the stock.

Add chickpeas, partly cover, and simmer for 10 minutes more.

Immediately add chickpeas and cook until they heat through, about 7 minutes, stirring occasionally.

Add chickpeas, cover and cook 10 minutes longer.

When meat has cooked for 45 minutes, add carrots, raisins, chickpeas and merguez.

Add chickpeas and simmer until heated through, about 5 minutes.

After a couple of minutes, add the tomatoes, chickpeas and mint sauce.

Stir and break up meat a bit more, then add chickpeas.

Add the squash, tomatoes, chickpeas and water to almost cover the ingredients.