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