Chipotle Chickpea Crunch

A less-spicy, more flavorful play on classic chili crisp. This condiment
deserves a forever place in your fridge.

Servings:

Author:

condiments

condiments chipotle chili oil chili crunch chili crisp garlic oil

🧂 Ingredients

1/2 cup light tasting olive oil
1/2 cup avocado oil
2 medium shallots

sliced thinly and evenly
7-8 cloves garlic

finely chopped
1 tbsp fresh ginger

finely chopped
5 dried chipotle chilis

stems and most of the seeds removed, chopped into small pieces (leave seeds for more heat)
1/2-2/3 cup salted, roasted chickpeas

crushed
1 tbsp sesame seeds

toasted

1 In your pot, bring the the oil to frying temperature (350-375). Put the strainer
over the other pot. Fry the shallots slowly, tossing from time to time, until
they start to brown. Pour through the strainer into the second pot, returning
the oil back to the first pot.
2 Fry the garlic and ginger similarly. Put the chilis into the bottom of the
second pot. When the garlic and ginger start to brown, pour the oil through the
strainer, adding the garlic and ginger to the shallots. The hot oil will then
trickle down and fry the chipotles. Allow to cool for 30 minutes.
3 Add the shallots, garlic, ginger, toasted sesame seeds, and crushed, roasted
chickpeas into a jar. Pour in the oil with the chilis. Allow to cool to room
temperature before covering tightly and storing in the fridge for up to a month.