For the Chickpeas:
1 cup dried chickpeas, soaked overnight and drained2 Tbsp. oilve oil1 small onion, diced6 cloves garlic, smashed1 aji amarillo chile or chile de arbol, crumbled1 bay leaf1 tsp. sweet paprika1/8 tsp. cayenne pepper1/2 tsp. cinnamon
For the Beets:
4-5 large beets, peeled and cut into wedges
1/4 cup + 2 Tbsp. olive oil1 tsp. cumin seeds2 Tbsp. red wine vinegar1 Tbsp. lemon juice1/2 cup kalamata olives, halved1/2 cup fresh flat parsley leaves, chopped1/2 cup fresh ricotta
sea salt and pepper to taste
- Make the chickpeas: In a 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 a large frying pan, heat remaining 2 TBS 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 – I 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 after plating.
Recipe adapted from Katie at the Kitchen Door
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This recipe was most recently featured in
Boston Organics Newsletter No. 42 of 2012.