Since it was actually still light out when Dori came over last Sunday, we were able to sit on the back deck and enjoy some cheese, bread and Sauvignon Blanc she brought over. 
Carl, my fiance, and I had been to Olive & June the night before and had an excellent dinner.  I notice they had a side of spicy chickpeas on the menu that started me thinking about what to make Sunday night.  Chickpeas/Garbanzo Beans are one of my favorite foods whether they are added to a salad, used to make hummus or falafel or even cooked with some Rotel.  I remembered this awesome chickpea-based appetizer at Lambert's and decided to Google it.  Sure enough, the recipe had been listed in a 2007 issue of Texas Monthly!  The chickpeas are served wtih grilled pit.  Perfect - I'd get to use the grill in the awesome weather.
It was easy and fabulous!  
Here's the recipe and a pic of the end result:

Achiote Seared Chickpeas with Goat Cheese

1/2 cup olive oil
2 tablespoons achiote paste*
1 small yellow onion, 1 inch dice
2 Roma tomatoes, 1 inch dice
2 cups cooked chickpeas
4 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons dark chili powder
1 tablespoon fresh oregano leaves
1 cup fresh baby spinach
1/2 cup fresh goat cheese, crumbled
juice of 1 lemon

Heat olive oil and achiote over medium low heat in a small sauce pan for 5 minutes, occasionally stirring. Remove from heat and allow achiote to steep in the hot oil for another 5 minutes. Strain achiote oil, discarding remaining solids.
Add 2 tablespoons of achiote oil to a preheated large sauté pan over medium high heat. Add the onion and cook until it begins to brown and soften, about 4 to 5 minutes. Add the tomato and continue cooking until the tomato just begins to soften, about 4 minutes. Remove the onions and tomatoes from the sauté pan, holding to add back to the chickpeas.
Return the sauté pan to high heat, and add 1/4 cup achiote oil. Add the garlic and cook for about 30 seconds. Add the chickpeas and cook for 2 to 3 minutes until heated through and chickpeas begin to brown. Season with salt, pepper, chili powder, and oregano, stirring to coat the chickpeas. Add the onion, tomato, spinach, and goat cheese back to the pan and cook until heated through and the goat cheese just begins to melt.
Finish the chickpeas by adding the juice of 1 lemon. Serve with grilled pita points. Serves 6.

Notes: 
1.  I had never used Achiote Paste before. It is made from annatto seeds - whatever they are - and usually used in Mexican cooking. I found a packet of paste in the "international" aisle at Central Market for less than a dollar.
2.  Next time I make this, I will use a little bit less oil.  1/2 cup was just not necessary.
3.  Dori and I ate this as a main dish with a salad and whole wheat pita and still had some left over.  So, as a main course, I'd say it could serve 4, as a side dish 6 and as an appetizer 10.