Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with cold water. Let soak overnight. Drain and rinse.
Prepare the meat and bones: In a large, heavy-bottomed pot, combine the beef, pork, chorizo, morcilla, beef marrow bones, ham hock, and chicken carcass. Cover with cold water, bring to a boil, then reduce heat and simmer for 1 hour. Skim off any foam that rises to the surface.
Add chickpeas and vegetables: Add the soaked chickpeas, onion, carrot, and bay leaf to the pot. Simmer for another hour.
Cook the vegetables: Add the potatoes, cabbage, carrots, turnip, and parsnip to the pot. Cook for an additional hour, or until the vegetables are tender.
Make the soup: Remove the meat, vegetables, and chickpeas from the pot. Strain the broth and reserve. Cook the fideo noodles according to package directions in the reserved broth.
Serve: Traditionally, cocido is served in three courses:Sopa de cocido: The noodle soup made with the reserved broth.Garbanzos y verduras: The chickpeas and vegetables served together.Carne: The meats are served separately.