| Ingredients: 4 wings and 2 chicken backs
3 chipotle chilis
1 1/2 cups of garbanzo beans (chick peas)
1 onion
2 cloves of garlic
1 sprig of epazote
2 cups of cut green beans
3 carrots cut into coins
3 limes
salt as desired
Directions:1. Soak garbanzos overnight.
2. Cook the chicken, garbanzos, a 1/4 diced onion and garlic in 8 cups of water until the garbanzos are soft.
3. 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.
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