Soak the chickpeas in water with the bones the night before for at least 12 hours. In a large pot, add the bones, meat, ham, pork fat (I use both fresh and salted), and the chickpeas (I put them in a mesh bag for legumes). Bring to a boil over high heat, then reduce the heat. Skim off any foam and impurities from the bones throughout the process.

After about 1 1/2 hours, remove some of the broth into another pot (for the soup). Add more hot water to the main pot so it doesn't dry out.

Make the soup with the reserved broth and fine noodles. On a large platter, serve the chickpeas with the vegetables and meat.