Wash garbanzo beans. Soak overnight in a large soup kettle with enough water to cover beans.
To the soaking beans and water. Add bay leaf, 2 qt. of water and qt. of turkey stock along with the ham and beef bones. B2B/RTS (Bring to boil/reduce to simmer) for 1 1/2 to 2 hours over low heat until meat is falling off the bone.
Fry the salt pork slowly on medium heat, add the onions and garlic, sauté until the onions are translucent.
Add the pork, onions and garlic to the beans and bones, along with the potatoes, chorizo, paprika and saffron. Simmer about 30 - 45 minutes, until the potatoes are tender.
Remove the ham and beef bones, shredding and returning any meat left from the bones.
S/P to taste.