Soak the chick peas overnight. Cook them in cold salted water for 3 hours. Cut the celery root into slices. Brown them in oil. They will color and perfume the stock. In a large pot of cold salted water, place the beef. Bring to a boil and skim until the liquid is clear. After an hour add the carrots, onions stuck with cloves and the bouquet garni. Wait for another hour before adding the celery root, the turnips, the ham and the chicken. 20 minutes before the end of cooking, add the pricked sausages, the leeks , the corn and 10 peppercorns. Boil the potatoes separately. In another pan poach the chorizo for 5 to 7 minutes. Taste the stock and rectify the seasoning. Carve the meat, degrease the bouillon and place in a soup terrine. Serve the vegetables separately. Serve with coarse salt, pickles, pickled vegetables. This excellent rich pot-au-feu is a unique dish.
