Preparation

the chickpea is left the night before with water and a teaspoon of baking powder, the next day it is washed well and boiled with new water and covered under pressure, for 40 minutes; let it cool without uncovering the pot. approximately two hours later, when it has cooled down, peel the chickpea, making sure it does not break; it is put back to the fire with boiling water and a cinnamon stick. then the rapadura is added, or sugar if you prefer; let it keep one more hour and serve.

Ingredients

  • 1 pound chickpeas,
  • 1 teaspoon of baking powder,
  • 1/2 cap of rapadura and cinnamon.