1.Place leek, carrot, saffron, bay leaf, chickpeas, beef, chorizo, ham hock and chicken in a 4.5-litre (18-cup) slow cooker. Pour over the water. Cook, covered, on low, for 8 hours.
2.Remove ham and chicken from bones in large chunks; divide among bowls with chorizo, beef, vegetables and chickpeas.
Suitable to freeze at the end of step 2.Note