Roaster Beet and Fried Chickpea Salad

Name: Roaster Beet and Fried Chickpea Salad
Ingredients: For the chickpeas:; 1 c. dried chickpeas, soaked overnight and drained; 2 TBS 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 Hungarian paprika; 1/8 tsp cayenne pepper; 1/2 tsp. cinnamon; For the salad:; 4-5 large beets, peeled and cut into wedges; 1/4 c. + 2 TBS olive oil; sea salt and pepper to taste; 1 tsp cumin seeds; 2 TBS red wine vinegar (optional); 1 TBS lemon juice (optional); 1/2 c. kalamata olives, halved; 1/2 c. fresh flat parsley leaves, chopped; 1/2 c. fresh ricotta

Roaster Beet and Fried Chickpea Salad was pinched from <a href="http://katieatthekitchendoor.com/2011/12/08/beet-and-chickpea-salad/" target="_blank">katieatthekitchendoor.com.</a>

INGREDIENTS

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For the chickpeas:

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1 c. dried chickpeas, soaked overnight and drained

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2 TBS oilve oil

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1 small onion, diced

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6 cloves garlic, smashed

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1 aji amarillo chile or chile de arbol, crumbled

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1 bay leaf

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1 tsp sweet Hungarian paprika

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1/8 tsp cayenne pepper

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1/2 tsp. cinnamon

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For the salad:

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4-5 large beets, peeled and cut into wedges

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1/4 c. + 2 TBS olive oil

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sea salt and pepper to taste

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1 tsp cumin seeds

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2 TBS red wine vinegar (optional)

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1 TBS lemon juice (optional)

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1/2 c. kalamata olives, halved

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1/2 c. fresh flat parsley leaves, chopped

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1/2 c. fresh ricotta

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