Chickpea stew

The night before, place the Dried chickpeas in a large bowl and cover with plenty of water. Let them soak overnight, then drain and rinse thoroughly before cooking.

Remove stems and seeds from the Ancho chiles and Guajillo chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes.

While chiles rehydrate, roughly chop 50g of the White onion, 100g of the Roma tomatoes, and 10g of the Garlic cloves. Once the chiles are soft, drain them and place them in a blender with the chopped White onion, Roma tomatoes, and Garlic cloves. Add 100g of Vegetable broth and blend until a smooth paste forms. Strain the chile paste through a fine-mesh sieve into a bowl to remove any solids, pressing with a spoon to extract all liquid.