Soak the garbanzo beans in 2 quarts of water for 12 hours, then drain.
Add 2 quarts fresh water to the pot with the garbanzos. Bring to a boil and boil for 30 minutes.
To another pot, add 2 quarts of water. Add the panela, canela, and pineapple, bring to a boil, and cook for 1 hour, stirring constantly.
Drain the beans when tender, and set aside to cool. When cool, remove each individual skin from each bean, this process can be time consuming.
While the panela combination is still hot, fold in the garbanzos. Serve hot on top of rice pudding, ice cream, or cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	969.78 Kcal (4060 kJ)
Calories from fat	457.13 Kcal
		% Daily Value*
Total Fat	50.79g	78%
Cholesterol	156.48mg	52%
Sodium	1283.32mg	53%
Potassium	1104.25mg	23%
Total Carbs	83.66g	28%
Sugars	25.17g	101%
Dietary Fiber	20.2g	81%
Protein	60.13g	120%
Vitamin C	12.7mg	21%
Iron	6.8mg	38%
Calcium	12652mg	1265%

Amount Per 100 g
Calories	253.98 Kcal (1063 kJ)
Calories from fat	119.72 Kcal
		% Daily Value*
Total Fat	13.3g	78%
Cholesterol	40.98mg	52%
Sodium	336.1mg	53%
Potassium	289.2mg	23%
Total Carbs	21.91g	28%
Sugars	6.59g	101%
Dietary Fiber	5.29g	81%
Protein	15.75g	120%
Vitamin C	3.3mg	21%
Iron	1.8mg	38%
Calcium	3313.6mg	1265%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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