Molito de Garbanzo

Ingredients

• 125 g (4+ oz) powdered chickpeas (Cicer arietinum)
• Approximately 1.75 L (7 cups) water, divided
• ½ medium white onion, roughly chopped (optional)
• Salt to taste
• 18 chochoyotes (masa dumplings, formed with a central indentation)

Method

1. 1
   Whisk chickpea powder into 475 mL (2 cups) cold water until completely smooth. Set aside.
2. 2
   Bring remaining 1.275 L (roughly 5 cups) water and the onion (if using) to a gentle simmer over medium heat, approximately 90°C / 195°F. Season with salt.
3. 3
   Reduce heat to low. Stirring constantly, pour the chickpea slurry gradually into the simmering water. Continue stirring for 10–15 minutes until the mixture thickens and no raw flour taste remains.
4. 4
   Drop in the chochoyotes one at a time. Cook over low heat, stirring gently and occasionally, until the dumplings float and are cooked through — approximately 20 minutes.
5. 5
   Adjust thickness with additional water or light broth. Taste and correct salt. Serve immediately in deep bowls.