Chickpea Porridge with Chile Oil (Pepián de Garbanzos)

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.