I never knew what it was called - but when I was an impecunious teacher of English in Spain more than 30 years ago I practically lived on this. I shared a flat in Seville with a mad Basque who showed me how to make it and we had a pot going more or less constantly. The main ingredients were chorizo and chick peas supplemented by whatever vegetables were cheap at the market. Thank you, AWAD, for bringing back memories!

Hello Redrob, welcome, we dropped in an olla podrida recipe at about the same moment. I see the actual recipe misses a lot of the salient ingredients from the historical recipe. Your's is surely healthier and better for the smaller budget than the original dish.