Soak dried chickpeas overnight in a large bowl or pot with a tablespoon of sea salt dissolved in sufficient filtered water to cover. Use 2 cups of these presoaked chickpeas if preferred.

Drain the water from the chickpeas and rinse in clean filtered water. Place chickpeas and bones in a large pot with 2 quarts of fresh, filtered water (or meat stock if omitting the bones). Bring to a boil, turn down the heat, and simmer for 45 minutes on low heat.

Immediately after starting to cook the chickpeas, fry the bacon and onion in lard until the onion is caramelized. Add the bacon, onion, potatoes, and saffron to the pot with the simmering beans and bones.

When the potatoes are soft, remove the pot of soup from the heat and add chorizo cut into 1/2-inch thick medallions.

Remove the bones from the soup, add sea salt to taste, and serve at the table with an optional dollop of homemade creme fraiche.