Beet and Chickpea Salad

For the Chickpeas:

• 1 cup dried chickpeas, soaked overnight and drained
• 2 Tbsp oilve oil
• 1 small onion, diced
• 6 cloves garlic, smashed
• 1 aji amarillo chile or chile de arbol, crumbled
• 1 bay leaf
• 1 tsp sweet paprika
• 1/8 tsp cayenne pepper
• 1/2 tsp cinnamon

For the Beets:

• 4-5 large beets, peeled and cut into wedges
• 1/4 cup + 2 Tbsp olive oil
• 1 tsp cumin seeds
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1/2 cup kalamata olives, halved
• 1/2 cup fresh flat parsley leaves, chopped
• 1/2 cup fresh ricotta or feta
• sea salt and pepper to taste

Chickpeas: In medium saucepan, heat olive oil over medium heat.  Add onion and smashed garlic and cook for 5 minutes, stirring occasionally, until starting to brown.  And chile, bay leaf, spices, and chickpeas and cook for 2 minutes, stirring to coat chickpeas with spices.  Add just enough water to cover chickpeas and cook at a low simmer for 1/2 an hour.  Add 1 tsp salt, then continue cooking until chickpeas are tender, another 15-30 minutes.  Take off heat and set aside, leaving in cooking liquid.

Preheat oven to 425°F.  Place peeled beet wedges in a 9×13 glass baking pan, toss with 1/4 c. olive oil and salt and pepper - beets should be well coated with oil.  Cover pan tightly with aluminum foil and roast for 40-50 minutes, until tender when pierced with a fork.

In large skillet, heat remaining 2 Tbsp olive oil over medium heat.  Add cumin seeds and toast for 1 minute.  Add chickpeas (drained of their liquid but including chile and onion bits - use a large slotted spoon to scoop them from the saucepan to the frying pan) and fry, stirring every 2 minutes or so, until golden-brown and crunchy on the outside, about 20-25 minutes.

Mix roasted beets, fried chickpeas, kalamata olives and parsley leaves until combined.  Drizzle vinegar and lemon juice over salad if using and toss to combine.  Serve warm, and dot with fresh ricotta or feta after plating.