Chickpea atole, an exquisite traditional drink from Guanajuato for cold days

Published January 9, 2024

The traditional cooks of Guanajuato replicate and enrich this drink with some other ingredients, however, the essence of the chickpea atole prevails through the years.

Chickpea atole is a traditional drink in several areas of Guanajuato, on the one hand, in the Archaeological Zone of Peralta (located in the municipality of Abasolo) it has a great meaning for the community, it is said among the inhabitants that this drink saved many people from famine. Due to the scarcity of food and poverty in the area, the inhabitants used the chickpea that was abundant in the area to grind it and mix it with water to obtain what is now known as chickpea atole.

In the municipality of Cortázar, the chickpea atole has a tradition of more than 150 years and to preserve this tradition it is customary to accompany the Rosca de Reyes with an exquisite and warm chickpea atole.

Currently the traditional cooks of Guanajuato replicate and enrich this drink with some other ingredients, however, the essence of the chickpea atole prevails through the years.

What are the benefits of chickpeas?

Chickpeas are a legume that provide energy due to the large number of vitamins they contain. In addition, they prevent constipation and satisfy appetite thanks to the fiber they contain. An extra benefit is the contribution of folic acid, which makes it an excellent complement for the diet of pregnant women.

How to prepare chickpea atole?

Ingredients:

250 gr of dry chickpeas

Necessary amount of water

1 and a half pieces of piloncillo

1 cinnamon stick

1 clove

Preparation:

As a first step we need to toast the chickpeas; place them in a skillet over low heat and stir constantly until they change slightly in color.

They are removed from the heat and passed to a pot with enough water, let boil for about 40 minutes, until the legume is completely cooked. Remove the cooking water and take the chickpea to the blender with half a liter of water; blend until completely ground.

In a pot, place 2 liters of water with piloncillo and cinnamon, mix constantly until dissolved, let boil over low heat and when boiling, incorporate the strained chickpea mixture. Let it boil but be careful and mix constantly.

Ready, it’s time to enjoy hot and accompany it with a delicious sweet bread.

Source: Sinembargo