Garbanzos en Dulce (Candied Chickpeas)

• Prep time: 10 mins (plus overnight soak)

• Cook time: 50 mins

• Total time: 1 hour (plus soak)

• Servings: 6

• Country of Origin: Guatemala

Description

• Traditional Holy Week dessert consisting of tender chickpeas slow-cooked in a spiced panela sugar syrup.

Presentation

• Served warm in small bowls dusted with ground cinnamon.

Ingredients

• 1.5 cups dried chickpeas (soaked overnight in water)

• 250 g panela (or dark brown sugar)

• 4 cups water

• 1 cinnamon stick

• 3 whole cloves

• 1/2 tsp baking soda

Directions

• Drain soaked chickpeas; boil in fresh water with baking soda for 20 minutes until tender, then drain and peel skins.

• Combine 4 cups water, panela, cinnamon stick, and cloves in a pot; boil to create syrup.

• Add peeled cooked chickpeas into syrup.

• Simmer uncovered over medium-low heat for 30 minutes until chickpeas absorb sweet syrup.

• Serve warm or room temperature.

Optional Variations

• Serve with a splash of milk or cream.

Cooking Tips

• Peeling chickpea skins after boiling yields far softer candy texture.

Nutrition Facts (Per Serving)

• Calories: 220 kcal

• Carbohydrates: 46 g

• Protein: 6 g

• Fat: 2 g

• Saturated Fat: 0.3 g

• Sodium: 45 mg

• Fiber: 6 g

• Sugar: 28 g