Farfalle With Roasted Chickpeas - cooking recipe

Ingredients

2 red peppers
1 tablespoon extra virgin olive oil
2 (15 ounce) cans chickpeas, drained
2 dozen plum tomatoes
2 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
5 garlic cloves, smashed then minced
2 lemons, juice and pulp of 2
1 teaspoon dried sweet basil leaves
1 pinch dried oregano
2 tablespoons dried parsley
1/4 cup fresh parmesan cheese
1 lb farfalle pasta

Preparation

Preheat gas grill to a medium heat.
Trim peppers to remove stems and seeds. Quarter and set aside.
Half the plum tomatoes longwise and set aside.
Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear \"juicy,\" about 10-15 minutes. Set aside and allow to cool enough to handle.
Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!