Achiote-Seared Chickpeas

• 1 cup olive oil
• 2 tablespoons achiote paste
• 3 Roma tomatoes, halved lengthwise
• 1 tablespoon olive oil
• Kosher salt
• 2 tablespooons olive oil
• 1 medium red onion, cut into 1-inch dice
• 2 cloves garlic, coarsely chopped
• 3 cups cooked chickpeas
• 2 tablespoons dark chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
• 3 ounces baby arugula
• 2 teaspoons fresh oregano, stemmed and coarsely chopped
• 2 teaspoons fresh Italian parsley, coarsely chopped
• 4 ounces goat cheese
• Toasted pita bread, brushed with olive oil and sprinkled with cumin, for serving

1. TO MAKE THE ACHIOTE OIL: In the jar of a blender, process the oil and achiote paste until smooth.
2. Pour into a small saucepan and heat over medium heat to about 200F on a candy thermometer, about 2 minutes.
3. Remove from the heat and let steep for at least 30 minutes.
4. Strain the infused oil through a fine strainer, reserving the oil and discarding the achiote.
5. TO MAKE THE ROASTED TOMATOES: Preheat the oven to 225F.
6. Lay the tomatoes, cut side up, on a baking pan.
7. Sprinkle the cut sides of the tomatoes with the 1 tablespoon olive oil and salt.
8. Roast until the tomatoes are lightly browned and most of the liquid has evaporated, about 2 hours.
9. Coarsely chop and set aside.
10. TO MAKE THE CHICKPEAS: In a skillet, heat the 2 tablespoons of olive oil over medium-low heat.
11. Add the onion and cook, stirring occasionally, until caramelized, about 15 to 20 minutes.
12. Set aside.
13. Preheat a large skillet over medium-high heat and add the 1 cup achiote oil.
14. Drop the garlic into the hot oil, swirling the pan.
15. As soon as the garlic browns lightly, which will happen quickly, add the chickpeas and increase the heat to high.
16. Let the chickpeas sear in the hot pan for about 1 minute before stirring, then continue to cook until the peas begin to sizzle and pop.
17. Stir in the chili powder, 1/2 teaspoon salt, and black pepper.
18. Add the caramelized onion and the 3 chopped roasted tomatoes and continue to cook until heated through, about 2 minutes.
19. Add the lemon juice and continue to cook for another minute.
20. Remove the pan from the heat and fold in the arugula, oregano, parsley, and half the goat cheese.
21. Transfer the chickpeas to a serving platter and crumble the remaining goat cheese over the top.
22. Serve with the toasted pita bread.
23. Make the achiote oil and the roasted tomatoes up to 1 week in advance and refrigerate.
24. The chickpeas and toasted pita bread should be made just before serving.
25. Achiote paste is made from the achiote seed, which comes from the annatto tree.
26. Dark red in color, its commonly used in Indian, Spanish, and Latin American dishes.
27. Look for it in the Mexican food aisle at most grocery stores.

olive oil, achiote paste, tomatoes, olive oil, kosher salt, olive oil, red onion, garlic, chickpeas, dark chili powder, kosher salt, freshly ground black pepper, freshly squeezed lemon juice, baby arugula, fresh oregano, fresh italian parsley, goat cheese, pita bread

Taken from www.epicurious.com/recipes/food/views/achiote-seared-chickpeas-382686 (may not work)