America Sanchez serves this dish—a creamy, smooth chickpea puree drizzled with aji mirasol chile oil—at her house in Magdalena de Cao (which doubles as a hostel). Sanchez grinds the chickpeas to a smooth paste using her stone mortar and pestle, but a food processor also does a good job. Time and patience are required to peel each chickpea by hand, but it is a step that should not be skipped. Serve the polenta-like porridge with beef or goat stew or with any saucy, meaty dish.
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