In a big pot on a high heat, cook the chorizo, jamon, salami and pancetta with no oil, until they start sweating all the natural fats.
Add and cook the garlic with the eschallots and thyme, until very soft (at least 10 min) stirring occasionally.
Add the chickpeas and saute carefully for about two minutes
Add 1 litre of beef stock and stew for at least 1 hour.
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