Roasted Chickpeas with Paprika

I recently returned to the U.S. from a conference in Budapest, and I brought with me some Hungarian paprika, which is one of the country's specialties. They make both hot and sweet paprika, and I bought the hot kind. I'd never cooked with it before, but it was quite delicious. You can get both hot and sweet paprika in the U.S., though you may have to do some searching to find the hot one.

I decided to try out my new paprika roast some chickpeas with it. The recipe is adapted from one by The Perfect Pantry* Here's my version:

2 c. dried chickpeas, soaked in water either overnight, or first thing in the morning (if you're making them for dinner). I much prefer dried chickpeas to canned ones. They have more flavor, and don't get mushy so easily. They also take up much less storage space in the kitchen.
1 1/2 - 2 c. cherry tomatoes, quartered.
6 cloves of garlic
3 tsp hot paprika
1 tsp sweet paprika
1 tsp ground cumin
3 tsp cumin seeds (though you could use just 3 tsp ground cumin if you wanted to)
olive oil
1 tsp coarse sea salt
black pepper

Bring a large pot of water to a boil. Drain soaked chickpeas, and put them in the water and cover. Let them cook for about 30-40 minutes, until tender but not mushy. While the chickpeas are cooking, peel the garlic and quarter the tomatoes. Add the sea salt to the tomatoes, mix, and let them macerate. About 15 minutes before they are ready, preheat the oven to 425 degrees Farenheit.

Drain the chickpeas, and spread them out on a baking sheet. Add the tomatoes. Sprinkle the spices over everything, drizzle with olive oil, and then toss so that the spices evenly coat each chickpea. Bake about 15-25 minutes, stirring occasionally.

Serves about 6 as a main meal.

*http://www.theperfectpantry.com/2010/06/paprika-recipe-roasted-chickpeas-with-garlic-cumin-and-paprika.html