Brown the meat and bones in a large uncovered pressure cooker with a little oil or 2 tablespoons of samneh for about ten minutes.
Remove the meat.
Cook the drained chickpeas in enough water to cover in a pressure cooker under high pressure for 15 minutes. Remove and drain chickpeas.
Add more water if necessary. Season with salt and pepper.
Serve the bulgur and chickpeas on a plate. Add two tablespoons samneh or olive oil on the stew.