Cooking Camaraderie in Mexico (June 2009) Recipe: Pipian With Shrimp Recipe: Oaxacan Chocolate Pudding Recipe: Dobladillas With Mole de Guajolote Beans: The Antidote for Ailing Diets and Budgets  (May 2009) More in Food

Recipe courtesy of Patricia Merrill Márquez, founder of the Mexican Cooking Vacation in San Miguel de Allende, Mexico. Enjoy this dish, featuring spicy pickled dried chickpeas.

Ingredients

3	chiles jalapeños
1	sprig fresh cilantro, coriander
3	medium carrots
2	cups boiled dried garbanzos (chickpeas)
2	cups white vinegar
½	cup cooking oil or olive oil
	Salt and pepper
6	cloves of garlic
1	bay leaf
½	teaspoon oregano
½	teaspoon marjoram
½	teaspoon thyme
½	medium sized onion
	Enough water to boil vegetables

Preparation

Patricia Merrill Márquez, at Mexican Cooking Vacation. Photo: Courtesy Patricia Merrill Márquez

1. Cut the vegetables and the jalapeños.

2. Boil them in water, oil, and vinegar with the spices and salt until they are soft. Add boiled garbanzos.

3. Set aside and let season. They are best after about four days.

Although fresh garbanzos are boiled and eaten with lemon juice, lime juice, and chile powder, this recipe calls for the dried chickpeas, found in supermarkets in the area where beans are located.