Start by sautéing all the meats, including the chorizo and blood sausage, in a little olive oil with sweet paprika. Turn the meats to brown them evenly. When ready, add the chickpeas and continue to sauté everything over low heat. Set aside and continue with the recipe.

Heat the 12 3/4 cups (3 liters) of water in a pot. When it starts to boil, add it to the reserved meat and chickpeas mixture.

Transfer everything to a pressure cooker. When it begins to boil, lower the heat and cook for 20 minutes.

After this time, open the pressure cooker, add the three garlic cloves and the potatoes (cut into chunks), and continue cooking for 10 minutes or until the potatoes are tender.

Once everything is cooked, remove and set aside the meat, chickpeas, and potatoes.

Strain the broth and bring it to a boil. Add the soup noodles, using more or less depending on how thick you want the soup. Cook for 10-15 minutes or until the noodles are done to your liking.