Garbanzos Con Chile

By sassy47

Ingredients

• 4 cups dried chickpeas
• 5 tbsp kosher salt, divided
• 2 qt rice bran oil or canola oil
• 2 tbsp nopalto spices or store-bought mexican chile powder
• NOPALITO SPICES
• 1 oz dried arbol chiles, stemmed and seeded
• 1 oz dried guajillo chiles, stemmed and cooked

Preparation

Step 1

4 CUPS
Preheat the oven to 350°F. Add the chickpeas to a large ovenproof pot, then fill with water. Add 3 tablespoons of the salt, cover the pot, transfer to the oven, and bake for 2 hours. Remove and drain completely in a colander. Let the chickpeas cool
Set a medium-large heatproof bowl next to the stove. Add the oil to a large, deep-sided skillet or pot, and heat until it registers 350°F on a deep-fat thermometer. Add the chickpeas and let cook until golden-brown and crunchy, about 15 minutes.
Using a slotted spoon or spider skimmer, remove the chickpeas and transfer them to the bowl. While they’re still hot, mix them with the chili powder and the remaining 3 tablespoons salt. Let cool completely and serve. Will keep for 7 to 10 days stored in an airtight container.
NOPALITO SPICES
Preheat the oven to 350°F. Place all of the chiles on a small baking sheet or large ovenproof skillet and transfer to the oven. Cook, turning the peppers every minute or so, until darkened and evenly toasted, 3 to 8 minutes (the timing will vary depending on the heat of your pan and the individual chiles). Remove and let cool completely.
Transfer the chiles to a blender and grind into a powder, using a scraper or small rubber spatula to direct the chiles toward the blade (alternatively, grind in batches using a spice grinder). Store in an airtight container.