MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamberts' Achiote Chickpeas & Chevre
 Categories: Vegetables, Cheese, Dairy, Chilies, Cheese
      Yield: 4 Servings
 
      2    Fresh pitas or similar
           - flatbread
    1/2 c  Olive oil
      1 tb Achiote paste
      2 c  Canned chickpeas; drained
      2 lg Tomatoes; halved
      1 c  Red onion; diced
      4 cl Garlic; thin sliced
      2 tb Fresh oregano leaves
      1 ts Medium heat ground chile
      3 lg Handfuls spinach
           Black pepper
      1 c  Goat cheese
    1/4 c  Greek yogurt
    1/2    English cucumber; grated,
           - strained completely
      1    Lemon
           White pepper
 
  SET an oven @ 500ºF/260ºC while letting the goat cheese
  come to room temperature.
  
  ADD oil and achiote paste to a small pot or pan and
  bring to a simmer. Stir and remove from heat. Let
  steep in a warm place for at least an hour. Strain
  and reserve.
  
  PLACE the tomatoes on a tray and season with a little
  salt and black pepper, roast in the oven until
  caramelized on the top and bottom. They should dry out
  a little.
  
  REMOVE from the oven and let come to room temperature.
  Once cool, quarter and reserve.
  
  ADD the goat cheese, yogurt and grated cucumber to a
  bowl and stir to incorporate. Season with some lemon
  zest, salt and white pepper and reserve.
  
  HEAT a large sauté pan to high heat. Add 3/4 of the
  achiote oil and the onions. Cook until they begin to
  color and add the garlic add chickpeas. When the garlic
  starts to brown and the chickpeas are cooked, toss to
  incorporate.
  
  SPRINKLE the mixture with the chili powder and cook for
  a minute, tossing to coat the peas. Add the tomatoes and
  cook for another minute. Lower the heat and stir in the
  spinach. Remove from the heat and season with salt,
  pepper and a squeeze of lemon juice. Stir in the
  oregano.
  
  WARM or grill the flatbread and cut into wedges.
  
  SPREAD the chevre yogurt into a circle on a large plate
  or medium platter. Mound the chickpea mixture on top of
  the yogurt and serve the bread on the side with some
  lemon wedges.
  
  SPRINKLE with some more oregano and drizzle with the
  remaining achiote oil.
  
  RECIPE FROM: https://www.thebacklabel.com
  
  Uncle Dirty Dave's Archives
 
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