Soak the chickpeas overnight.
Add the chickpeas, chicken, ham, beef shank, pork belly, chicken bouillon cube, and olive oil to a pressure cooker. Pour in 8 1/2 cups water (2000 ml). Close the cooker and cook for 20 minutes after it reaches full pressure.

While the meat is cooking, peel and cut the carrots and potatoes into large pieces. Peel the onion, leek (remove the green part), and garlic cloves, and add them whole.
Open the cooker, remove all the meats (chicken, ham, beef shank, and pork belly), and set them aside to serve with the chickpeas.
If there is any foam, skim it off with a slotted spoon.

Add the whole vegetables to the broth in the cooker and pour in 2 cups water (500 ml). Close the cooker again and cook for another 20 minutes after it reaches full pressure.
Strain the broth from the vegetables using a colander. Add the noodles to the broth and cook for 10 minutes. Alternatively, you can cook the noodles in a saucepan with some of the broth and serve them in a separate bowl so everyone can help themselves.