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
Salsa
Chopped onions
Fresh cilantro leaves
Lime wedges
Corn tortillas
* Epazote is an herb that resembles tarragon. You can substitute with tarragon.