Mediterranean Chickpea and Pepper Bake

• 2 can chickpeas (drained and rinsed, about 480 g)
• 1 onion (sliced)
• 1 red bell pepper (sliced)
• 1 green pepper (sliced)
• ½ garlic bulb (top sliced off to expose the cloves)
• 1 tsp tomato paste
• 1 tbsp Turkish pepper paste (or 1 tbsp tomato paste + 1 tsp paprika)
• ½ cup olive oil
• 1 tbsp red pepper flakes
• 1 tsp ground cumin
• 1 tsp salt

Instructions

1. Heat the oven. Preheat the oven to 400 F (200 C).
2. Combine. In an oven-safe dish, combine the chickpeas, onion, peppers, tomato paste, pepper paste, olive oil, red pepper flakes, cumin, and salt. Toss so everything is well coated.
3. Add the garlic. Nestle the half garlic bulb, cut side up, into the centre of the dish.
4. Cover and bake. Cover with a sheet of wet parchment paper and bake for 30 to 40 minutes, until the peppers are soft and the chickpeas have soaked up the spiced oil.
5. Finish. Squeeze the soft roasted garlic cloves out of their skins back into the bake, stir through, and serve warm.