Soak the chickpeas in warm salted water for 10 to 12 hours.
In a large pot with plenty of cold water, add the meats, bones, bacon, ham, and chicken with a little salt. Bring to a boil, skim off any foam, then add the chickpeas in a mesh bag. When it comes back to a boil, lower the heat and let it simmer gently.
After 2 hours, add the peeled whole carrots. Ten minutes later, add the peeled whole potatoes. Check for salt as it cooks.

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For the dumplings:
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5 1/3 oz day-old bread (about 150 grams)
2 eggs
1 garlic clove
chopped parsley
olive oil.

In a bowl, beat the eggs, add chopped parsley, a finely minced garlic clove, and a pinch of salt. Mix well. Fry spoonfuls of the mixture in olive oil to make dumplings.
Bring the broth to a boil and cook the noodles for 12 minutes, adding the dumplings to cook at the same time.
Serve the soup in a soup tureen.
Arrange the meats, chicken, chorizo, blood sausage, ham, bacon, and bones on a platter.
On another platter, serve the chickpeas, vegetables, potatoes, and dumplings.