Adapted from Real Simple Easy, Delicious Home Cooking, Spring/Summer 2012. Serves 8.
3 15-oz cans chickpeas, rinsed and drained
Kosher salt and fresh black pepper
1/2 cup olive oil, divided
1 cup raisins
1/4 cup red wine vinegar
2 tsp granulated sugar
1/2 tsp ground cumin
Pinch of red pepper flakes (optional)
1/4 cup chopped flat-leaf parsley, or more to taste
2 Tbsp chopped fresh mint leaves, or more to taste
Preheat oven to 425°F.
Line a rimmed baking sheet with aluminum foil. Toss the chickpeas with a sprinkling of salt, pepper and 2 teaspoons of olive oil. Spread into a single layer, and roast for 15 minutes or until the chickpeas are lightly browned.
In a small saucepan, combine the raisins, wine vinegar and sugar. Bring to a simmer over low heat, then remove the pan from the heat and set aside.
In a large mixing bowl, toss the chickpeas (and any oil from the roasting pan), cumin, red pepper flakes (if using), parsley and mint with the raisin mixture and the remaining olive oil. Taste, and adjust with salt and pepper as needed.
Serve immediately or cover and let stand at room temperature for up to 3 hours. Or, refrigerate for up to 3 days in a container with a tight-fitting lid.