Chile-Ancho Chickpeas

1 pound (2 cups) of dried chickpeas (garbanzo beans), soak for 24 hours
2 cups of soybean oil
2 tablespoons of chile-ancho powder
2 tablespoons of ground dried oregano
1 tablespoon of garlic powder
1 tablespoon of kosher or sea salt
2 teaspoons of ground allspice

Drain the soaked chickpeas. Bring a large pot of unsalted water to the boil. Add the chickpeas and cook for 1o minutes. Drain the chickpeas and spread out on a towel. Allow the peas dry completely.

In a wok, or large skillet, heat the oil to 340 degree Fahrenheit.

Fry the chickpeas in 1 cup batches for 3 to 4 minutes or until they are golden brown and crunchy.

Using a slotted spoon or wire skimmer, scoop out the chickpeas and drain them on paper towel. Repeat until all the chickpeas have been fried.

Toss the beans with the remaining ingredients.

Serve as a snack with your favorite Mexican beverage.