How to prepare chickpeas in honey

The chickpea is a legume originally from Türkiye, from where it extended to Europe and later arrived in America, notes the Spanish Nutrition Foundation (FEN).

This legume is a source of protein, fiber, calcium, potassium, phosphorus, magnesium, folates, niacin, vitamins B6 and E, indicates the fen.

In other countries it is customary to eat chickpea in salty dishes, such as hummus and Madrid cooked.

The recipe for sweet chickpeas “is absolutely colonial and typical of Holy Week,” says researcher Luis Villar Anleu in his book Guatemalan popular cuisine.

Chickpeas in honey

Ingredients:

• 2 pounds of raw chickpeas (soaked since the previous night)
• 2 tablespoons of bicarbonate
• 1 rapid lid
• 2 cinnamon branches
• 1 small piece of ginger
• 4 smell nails
• 6 fat pepper grains
• 6 cups of water
• 2 teaspoons of vanilla extract (optional)

Preparation:

1. Drain the chickpeas of the soaking last night and add them in a pot with water to cover them and the bicarbonate. Boil for approximately 15 minutes until the skin of the chickpeas is easily detached.
2. Remove from heat and rinse the chickpeas until the water comes out clear. Peel them and book.
3. In a separate pot, place the rappers, the cinnamon, the ginger, the nails and the pepper grains in 6 cups of water. Cook over medium heat until the mixture boils and rapadura is completely dissolved. Reserve.
4. Place the peeled chickpeas in a water pot with water to cover them and a cinnamon slit. Cook them for 30 minutes until they are soft.
5. Once the chickpeas are cooked, add the rapping syrup and two teaspoons of vanilla extract (optional). Let boil over low heat until it thickens slightly.
6. Let cool before serving.

Source: Cocinamor. Telephone 5204-2045.