Soak the chickpeas in water for one night.
Heat the olive oil in a saucepan. Brown the meat cut into bite-sized pieces, the bacon and the sausages in it. Drain the chickpeas, add them to the meat and cover everything together with water. Cook for one hour. Skim off the foam from time to time.
In the meantime, rinse, clean and chop the squash, potatoes, sweet potatoes, corn on the cob, pears and bean pods and add them to the cooking pot. Again, fill with water until all ingredients are covered.
Blanch the white cabbage in a separate saucepan, cool, remove the stalks, cut into tender strips and add to the stew.
Put garlic, cloves and saffron threads in a mortar form and pestle to a paste, add half a ladle of clear soup, mix well and add to the stew form. Salt and lightly wallow for another twenty-five min.
Our tip: use a delicious spicy bacon for a delicious touch!