Soak the chickpeas in water overnight.

When ready to make the puchero, drain and rinse the chickpeas, then drain again. Place a large pot on the stove and add the water (2.5 liters/10 1/2 cups). Heat the water, and when it’s hot, add the chickpeas.

Wash the bones (backbone, ribs, soup bone) thoroughly with your fingers to remove excess salt. Place them on top of the chickpeas, then add the beef, salt pork, ham, and chicken leg.

Peel the turnips, potatoes, carrots, leeks, and celery (remove the tough strings from the celery). Wash all the vegetables and add them to the pot. Cook over medium-high heat.

Cover the pot and cook for about 15 to 20 minutes.

When foam appears on the surface, skim it off with a slotted spoon.

When the vegetables are tender, carefully remove them from the pot and set aside. Check if the chickpeas and meat are tender; if so, remove the pot from the heat and carefully take out the meat and set aside. (If they are not yet tender, continue cooking uncovered a bit longer.) Now add the noodles and cook until done. (You can also remove some broth, heat it in a separate saucepan, and cook the noodles there to prevent the chickpeas from breaking apart.)

Your delicious puchero is ready! (You can use rice instead of noodles if you prefer.) Add salt to taste if needed.