Soak the chickpeas overnight along with the pig's foot (cut into 2 or 3 pieces) and the pork ribs.

The next day, discard the soaking water. In a large pot, add fresh water and, once hot, add the chickpeas, all the meats, and the bay leaf. Watch the cooking process and skim off any foam if needed.

Meanwhile, make a sofrito by finely chopping the onion, garlic, and bell pepper. Sauté with a pinch of flour, peeled and chopped tomato, and a small spoonful of paprika until softened. Add the wine and all the thyme, cook for a few minutes, and add black pepper to taste if desired.

Add the sofrito to the chickpeas about halfway through cooking. Let everything simmer together, checking the broth—it shouldn't be too watery. Taste for salt. For easier serving, cut the pork belly and chorizo into pieces. Once the chickpeas are tender, turn off the heat and let the stew rest before serving.