Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.