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1
Preheat oven to 400F.
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2
Coat small baking sheet with cooking spray.
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3
Grind chiles and salt in spice grinder until reduced to fine powder.
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4
Cut 3 tortillas in half, then slice halves crosswise into thin strips.
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5
Toss strips with 11/2 tsp.
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6
oil and 3/4 tsp.
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7
chile salt on prepared baking sheet.
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8
Roast 10 minutes, or until golden.
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9
Hold remaining tortilla with tongs directly over gas burner flame on high heat 30 to 45 seconds, or until blackened in spots, turning once or twice.
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10
Tear into pieces.
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11
Dice 15 bell pepper quarters.
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12
Hold remaining bell pepper quarter with tongs over gas burner on high heat; char skin side only, turning to blacken every spot.
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13
Cool, then dice with skin left on.
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14
Heat remaining 2 Tbs.
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15
oil in large skillet over medium-high heat.
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16
Add diced bell peppers, shallots, and charred tortilla.
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17
Saute 5 minutes.
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18
Add broth, 1/4 cup chickpeas, tomato, and 1 tsp.
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19
chile salt; bring to a boil.
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20
Cover; reduce heat to medium-low, and simmer 20 minutes, or until bell peppers are tender.
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21
Puree soup in batches in blender until almost smooth.
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22
Transfer to medium saucepan.
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23
Warm over low heat, stirring in 11/2 tsp.
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24
chile salt and pepper to taste.
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25
Divide remaining chickpeas among 4 bowls.
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26
Ladle hot soup over chickpeas.
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27
Top with tortilla strips, avocado, and cilantro.
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28
Serve with remaining chile salt.
