Don Pepe's Barbacoa

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2 cups/500 ml dried chickpeas

One 5-pound/2.5 kg whole leg of lamb

Salt and freshly ground black pepper 

2 tablespoons/30 ml olive oil

2 onions, chopped

2 dried ancho chiles

1 head garlic, halved

1 bunch epazote, plus more chopped for serving *

8 cups/2 l water or stock

Cactus or maguey leaves, optional

Garnishes:

Salsa

Chopped onions

Fresh cilantro leaves

Lime wedges

Corn tortillas