Sopa de Garbanzo

Drain the soaked Dried chickpeas and place them in a large pot with fresh water. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until tender. Drain and set aside.

While the chickpeas cook, rehydrate the Guajillo chiles by placing them in a small bowl and covering with hot water. Let them soak for 15-20 minutes until softened.

In a blender, combine the rehydrated Guajillo chiles (discarding soaking water), roughly chopped Roma tomatoes, roughly chopped White onion, and roughly chopped Garlic cloves with 100g of the Chicken broth. Blend until very smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid, and discard solids.