Rinse the beans. To soak them, add to a medium bowl along with 1 quart water and 2 tsp salt. Mix well. Set aside for at least 6 and up to 10 hours. Drain.
115 g garbanzo beans
Place the beans in pressure cooker (electric or stovetop). Cover with about 1” water (a bit more if unsoaked). Add various bean spices (e.g., bay leaf, dried red pepper / pepper flakes, peppercorns, celery seed, garlic, onion) either in a spice bag or a metal steeper.
Bean spices
Pressure cook for 7-10 minutes on high; for new and well-soaked beans, use 7 minutes, for shorter-soaked or older beans, go to 10 minutes. For completely unsoaked beans, cook up to 40 minutes. Allow pressure to release naturally for 25 minutes and then release any remaining pressure.
If beans are not fully soft, you can bring to pressure again for 1-2 minutes and then release pressure manually and that should finish them off. If they seem to need a lot more time, try cooking for an additional 1-2 minutes and then releasing pressure after 5-10 minutes.
Drain and set aside.
Quinoa
Heat a small saucepan over medium-high heat. Rinse the quinoa. Add the quinoa, a bit less than 1½ cups water and ¼ tsp of salt and stir well. Once it has come to a boil, reduce heat to medium-low, cover and cook until done and the quinoa has fully absorbed the water and is fluffy, about 35 minutes. If any liquid remains but the quinoa is cooked, leave uncovered while the heat stays on medium-low and occasionally (ever 2-3 minutes) stir it up so the steam can release. Once the water is fully absorbed, turn off the heat and leave uncovered.
1 cup dried quinoa, 1½ cups water, ¼ tsp salt
Everything Else
Toast the walnuts on a large, heavy-bottomed dry skillet over medium heat, for about 5 minutes, stirring every minute or so to prevent scorching. Let cool and then chop or crush. Leave skillet for future steps.
¾ cup walnuts
Cut open the ancho chiles and discard the seeds and stem. Cut into ½” pieces and transfer to the small food processor. Add chipotle, pepper, oregano, cumin, coriander and cloves. Process until everything is finely ground.
Once the beans and quinoa are done, add the beans to a very large bowl. Mash the beans well. Add the quinoa and let cool for a few minutes (if fresh off the stove).
Stir all ingredients together except the oil. That is, add the chopped walnuts, spice mixture, the soy sauce and salt, breadcrumbs, minced garlic, and apple cider vinegar. Mix until everything is well-combined.
¾ cup walnuts, ½ cup bread crumbs, 4 cloves garlic, ¼ cup apple cider vinegar, 1 tsp soy sauce, 1 tsp salt
In a very large, heavy-bottomed skillet, heat ⅓ cup of neutral oil until it is hot and add half of the chickpea mixture. Stir as it cooks until it absorbs most of the oil. Spread it out and leave it undisturbed for a minute, then stir and scrape it around before spreading it out again. Repeat this process until it has developed darker color and is crispier, about 10 minutes total. Scoop into a bowl and repeat with the second half and another ⅓ cup oil.
⅔ cup neutral oil
Serve immediately or store in an air-tight container (for up to one week). It freezes well (up to three months).
Notes
Nutrition is for one of eight servings; it likely makes more than that, depending on what else you are eating with it.