Serves: 6
Total Calories: 37

1 cup , dried garbanzo beans, (garbanzo beans)
1/2 teaspoon salt

1. Put the chickpeas in a strainer or colander and rinse under cold tap water. Drain and put into a bowl. Add hot water to about 1 inch above the level of the beans. Cover and soak overnight.

2. Put the soaked beans and the soaking water into a large pot. Add 2 more cups of water and the salt. Bring to a boil, then reduce the heat to low, cover and simmer until the beans are tender, but not mushy, about 1 1/2 hours. Cool the beans in the broth then scoop chickpeas out of the broth, about 1/4 cup at a time, and rub off the thin outer skins with your fingers and discard them. Put skinned chickpeas into a bowl. Repeat until all are skinned, then return all the chickpeas to the broth. The beans are ready to use, or cover and refrigerate, in their broth, for up to 3 days.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 37
Calories from Fat: 5

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans