4 Chicken Wings2 Chicken backs3 Chipotle chilis1 1/2 cups Garbanzo beans (chick peas)1 Onion2 Cloves of garlic1 Spring of epazote2 cups Cut green beans3 Carrots cut into coins3 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.