The evening before, soak the chickpeas for 12 hours.
In a terracotta pot, join the cubed meat (veal or beef, dipending to taste) and the drained chickpeas and then cover with water.
Boil it for 30 minutes, skimming off any impurities every so often.
Add the chopped vegetables, starting with the hardest ones: the savoy cabbage (in the summer, you can use chard instead), the sliced leeks, the green beans and then the tomatoes (cut in half, seeds removed).
Cook over low heat for around an hour, removing the vegetables and meats as they cook.
In a mortar, crush the garlic clove with the saffron and the coriander seeds, then add this pesto to the pot when it’s through cooking.
Serve “olla podrida” at the table in three separate bowls: one with the meats, one with the chickpeas, and one with the vegetables.