Garbanzo, Pineapple, Panela (or Piloncillo), and Canela Topping

Name: Garbanzo, Pineapple, Panela (or Piloncillo), and Canela Topping
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H42M0.000S
Yield: 2 cups
Cuisine: mexican
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.

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Level: Intermediate
Total: 2 hr 42 min

Prep: 1 hr
Inactive: 12 min
Cook: 1 hr 30 min

Yield: 2 cups

Level: Intermediate
Total: 2 hr 42 min

Prep: 1 hr
Inactive: 12 min
Cook: 1 hr 30 min

Yield: 2 cups

Ingredients

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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.