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1
Preheat the oven to 400F.
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2
Cut the greens off the beets, leaving about 1/2 inch of the stem still attached.
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3
(Save the leaves for sauteing laterthey are delicious!)
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4
Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
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5
Place the beets in a roasting pan with a splash of water in the bottom.
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6
Cover the pan tightly with foil, and roast the beets about 40 minutes, until theyre tender when pierced.
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7
(The roasting time will depend on the size and type of beet, so its best to check them earlier.)
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8
When the beets are done, carefully remove the foil.
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9
Let cool, and peel the beets by slipping off the skins with your fingers.
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10
Slice the beets into wedges and place in a large bowl.
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11
(If the beets are small, just cut them in half.)
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12
While the beets are roasting, toast the cumin seeds in a medium pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly.
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13
Pound half the cumin seeds to a fine powder in a mortar.
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14
Transfer this powder to a bowl with the remaining cumin seeds, a teaspoon salt, red wine vinegar, and 1 tablespoon lemon juice.
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15
Whisk in 1/2 cup olive oil.
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16
Taste for balance and seasoning.
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17
Add the remaining 2 tablespoons olive oil to the cumin pan, and heat 2 minutes, until the oil is very hot.
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18
Add the chickpeas, and fry them 4 to 5 minutes, shaking the pan often, until they are crispy.
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19
Drain on paper towels, and season with a few pinches of salt and some pepper.
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20
Add the shallots to the beets, season with a teaspoon salt and a few grindings of black pepper, and gently toss them with three-quarters of the vinaigrette.
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21
Season to taste, and add more lemon, salt, or freshly ground black pepper if you like.
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22
Gently toss in the olives and parsley leaves.
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23
Add a little more vinaigrette if necessary.
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24
Cut the ricotta salata into 1/4-inch-thick slabs.
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25
Arrange half the salad on a platter.
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26
Tuck half the cheese in and around the beets and scatter half the chickpeas on top.
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27
Place the rest of the salad on top and nestle the remaining ricotta salata and chickpeas into the salad.
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28
TO PREPARE THE CHICKPEAS:
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29
Heat a medium pot over high heat for 2 minutes.
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30
Pour in the olive oil, wait a minute, and then add the onion, garlic, chile, thyme, and bay leaf.
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31
Cook for a minute or two until the onion is wilted and then add the chickpeas, paprika, cayenne, and cinnamon stick.
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32
Stir for a few minutes, coating the chickpeas with the oil and spices.
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33
Cover with water by 3 inches, and bring to a boil over high heat.
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34
Turn the heat down to low, and place a paper towel on top of the chickpeas to keep them under the surface.
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35
Simmer for 30 minutes, and then add 2 1/2 teaspoons salt.
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36
Continue cooking on a low simmer about 1 hour, until the chickpeas are tender.
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37
As they cook, add water as necessary.
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38
When they are done, taste for seasoning and cool the chickpeas in their juices.
