Cook's Note: Epazote is an herb that resembles tarragon. You can substitute with tarragon
Soak the chickpeas
in water overnight. Drain
and set aside.
Preheat the oven to 325 degrees F (160 degrees C).
the skin of the lamb with a very sharp knife. Sprinkle with salt and pepper. In a large cast-iron casserole over high heat, sear
the lamb on all sides in the olive oil. Transfer to a plate.
In the same casserole
, add the onions
and saute until translucent, about 5 minutes. Add the chickpeas, ancho chiles, garlic
, epazote and water. Put the lamb
back in the casserole. Cover with cactus leaves if using. Cover the pot. Cook in the oven until the meat is fall-off-the-bone tender, about 6 hours.
Just before bringing to the table, stir in chopped epazote. Serve with salsa, chopped onions, cilantro, lime wedges and tortillas.