Drain the water from the chickpeas and place the chickpeas in a saucepan together with the pumpkin, tomato, lard, beef and garlic and cover with water and leave to cook over a medium heat until vegetables are tender, about 25 minutes.
Remove the pumpkin, tomato and garlic from the saucepan and liquidise until all soft and add back to the saucepan. Continue cooking until the beef is tender, about 60 minutes.
To the saucepan add the potato together with the paprika, saffron and soaking water, chorizo, black pudding and salt and pepper. Once all this has been added place all the cabbage leaves over the top.
Once cabbage has shrunk and is nearly cooked break spaghetti into about 2.5cm (1 in) pieces and add to the saucepan. If it is becoming too dry add a bit of water. Once spaghetti are cooked it is time to serve and enjoy!!
Do not cover cabbage with water once in saucepan and the cabbage itself contains water and once it starts cooking will release it and shrink. If you dont find any lard/pig fat (tocino as we call it here) just cook stew without it.