Prepare the Base:

In a large stock pot, add the soaked chickpeas, beef shank, chicken, ham bone, chorizo, and optional morcilla. Fill the pot with enough water to cover all the ingredients by several inches.

Add Vegetables and Simmer:

Add the onion, carrots, potatoes, leek, garlic, and optional cabbage and turnip. Bring the mixture to a boil, skimming off any foam that forms on the surface. Reduce heat to a gentle simmer. Season with salt.

Cook Slowly:

Cover and simmer slowly for about 2-3 hours, or until the meats are tender and the chickpeas are cooked through.

Serve in Stages:

First, strain the broth and serve it as a soup, possibly with some noodles added.
Then, serve the meats, sausages, and vegetables as the main course. Traditionally, chickpeas and vegetables are served on one plate, while meats and sausages on another.