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

Total Time:
2 hr 42 min
Prep:
1 hr
Inactive:
12 min
Cook:
1 hr 30 min

Yield:
2 cups
Level:
Intermediate

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.


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