Food Network: Garbanzo, Pineapple, Panela (or Piloncillo), and Canela Topping

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Garbanzo, Pineapple, Panela (or Piloncillo), and Canela Topping
Recipe courtesy Aaron Sanchez

Ingredients
1/2 pound dried garbanzos (chickpeas)
1 1/2 cups panela (cane sugar) or piloncillo
1 (4-inch) stick canela (cinnamon)
1 cup roughly chopped pineapple

Serving suggestions: a topping for rice pudding, ice cream, or cake

Directions
Soak the garbanzo beans in 2 quarts of water for 12 hours, then drain.
Add 2 quarts fresh water to the pot with the garbanzos. Bring to a boil and boil for 30 minutes.

To another pot, add 2 quarts of water. Add the panela, canela, and pineapple, bring to a boil, and
cook for 1 hour, stirring constantly.

Drain the beans when tender, and set aside to cool. When cool, remove each individual skin from each

bean, this process can be time consuming.

While the panela combination is still hot, fold in the garbanzos. Serve hot on top of rice pudding,
ice cream, or cake.