4 Wings
2 Chicken backs
3 Chipotle chilis
1 1/2 cups Garbanzo beans (chick peas)
1 Onion
2 Cloves of garlic
1 Sprig of epazote
2 cups Cut green beans
3 Carrots cut into coins
3 Limes
Recipe Instructions:
Soak garbanzos overnight. Cook the chicken, garbanzos, a 1/4 diced onion and garlic in 8 cups of water until the garbanzos are soft. Add epazote, chipotle chili, carrots and green beans and boil on a low flame until the vegetables are soft. Serve with lime and diced onion.
