This is a quick version of a Tampa standby. It was a specialty of Columbia restaurant. Serves 6. 4 lg. potatoes 1 med. onion 1/4 tsp. saffron (necessary) 2 cans garbanzo beans (Chick Peas) 3 bouillon cubes

In deep pot, saute onion in 1 tablespoon olive oil. Cube potatoes and add to pot. Add water to cover by 1 inch. Add all the rest and simmer 1 hour. Serve with hot French bread.