I found this recipe in an old handwritten cookbook of my Grandmother's dated back to the 50's.  This is from the world famous Columbia Restaurant in Tampa, Florida. 

Ingredients

½ pound garbanzo beans (chickpeas), dried
2 quarts water
1 tablespoon salt
1 ham bone
1 beef bone
¼ pound salt pork, cut in thin strips
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
½ teaspoon paprika
Pinch of saffron
1 chorizo (Spanish sausage), sliced in thin rounds

Preparation

Wash garbanzos. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water
from the beans. Place beans in 4-quart soup kettle; add 2 quarts of water and the ham and beef bones. Cook for
45 minutes over low heat, skimming foam from the top. Fry salt pork slowly in a skillet. Add chopped onion and
saute lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste. When potatoes are tender,
remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

Saffie Leedy Farris
BubbleLife Media

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