Soak the chickpeas in water overnight.

In a large pot with plenty of water, add all the meats except the chicken (beef brisket, pork ribs, pork belly, chorizo, and ham bone or ham ends). When the water is hot, add the chickpeas and simmer for about 1 1/2 hours. Skim off any foam or fat that rises to the surface from time to time.

Add the half chicken and the corn pieces. Let it simmer for another 30 minutes before adding the first batch of vegetables (carrots, potatoes, sweet potato, and pumpkin or squash). Continue simmering for another 30 minutes.

Finally, add the rest of the vegetables: green beans, cabbage, zucchini, and the unpeeled pear. Let it simmer for another 30 minutes. During this time, adjust the salt and add the saffron.