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
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.