Garbanzos Con Yelo (Sweetened U.S. Chickpeas With Ice and Milk)

4.8 from 22 reviews


  • 1 cup dried grabanzos (U.S. Chickpeas)
  • water
  • pandan leaf (optional, for aroma)
  • 1/2 cup white sugar
  • ice/shaved ice
  • evaporated milk


  1. Put dried U.S. Chickpeas in a container and soak in 2 cups boiled water for 2 hours.
  2. After 2 hours, drain that water.
  3. Transfer the U.S. Chickpeas in a pot and add 6 cups of water. Bring to a boil and simmer for 1 hour.
  4. Drain the water and bring the chickpeas to room temperature.
  5. Remove the skin.
  6. Put the chickpeas in the same pot and add 4 cups of water. Add the white sugar and stir to dissolve.
  7. Add the pandan leaf, if using.
  8. Bring to a boil and simmer for 30 minutes or until liquid becomes a syrup and has thickened.
  9. Cool this to room temperature or transfer in a jar and put in the fridge to chill.

Make the Garbanzos Con Yelo

  1. Put two tablespoon of Sweetened Garbanzos in a glass. Add shaved ice, leaving some space for another 2 tbsp of Sweetened Garbanzos on top.
  2. Drizzle with about 1/4 cup evaporated milk.
  3. Enjoy on a hot day.