for the roasted chickpeas:

• 15-ounce canned chickpeas, drained
• 1/4 tsp cumin
• Pinch sea salt
• 1/2 tsp minced garlic
• 1/4 tsp cayenne
• 1/2 to 1 tbsp olive oil

For Cuban picadillo:

• 1 small onion or 1 1/3 cup chopped
• 1 bell pepper – chopped
• 1 tbsp olive oil
• 3 cloves garlic or 1 tsp minced
• 1 medium sweet potato peeled and finely chopped  (About 2 cups)
• 1 tsp dried oregano
• 1 tsp cumin
• Optional 1/4 tsp chili powder 
• 1/4 tsp cinnamon
• 2 bay leaves
• 8 oz stewed tomatoes (reserve 2 tbsp of juice, then drain if using canned)
• 1 tbsp red wine vinegar
• 2 tbsp tomato paste
• 1/2 tsp salt and black pepper each
• 3 tbsp raisins (optional)
• 1/2 cup pitted green olives sliced + 1/2 tbsp brine from olive jar (the juice)
• Cilantro to garnish