A vegetarian meal that will have your seat pants dancing.
Preheat oven to 350 F.
On a rimmed baking sheet, toss the asparagus, onions and chickpeas with the oil. Sprinkle with a little salt and pepper and roast for 40 minutes, stirring them at the 20-minute mark.
In the meantime, in a small food processor pulse the roasted peppers, the pepper oil (from the pepper jar), tomatoes, garlic, paprika and crushed red pepper until smooth. Pour the puree into a small sauce pan and simmer lightly while the veggies and chickpeas roast. About 10 minutes in, add the sugar and milk to cut through the heat. This is the amount that I used but taste it and see what you prefer.
Serve the veggies in bowls and topped with the sauce. Garnish with parsley!
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Loved this! Great way to get your veggies, plus some protein from the garbanzos. Thanks!
This was great, a little time consuming but so worth it. Way to go on another great vegetarian dish!
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