Roasted Vegetables With Chickpeas

12 small musrooms

1 carton of cherry tomatoes

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red onion, cut into wedges

1 small fennel bulb, sliced into thin wedges

1 garlic bulb, broken into cloves but left unpeeled

2 teaspoons sea salt

2 tablespoons olive oil

14-oz can chickpeas, drained and rinsed

2 fresh thyme or rosemary sprigs

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Preheat the oven to 350 degrees. Put the mushrooms, tomatoes, red and yellow bell peppers, onion, fennel, and garlic in a large roasting pan. Sprinkle the salt evenly over the vegetables and drizzle with the oil. Roast in the preheated oven for one hour. Remove the pan from the oven and turn the vegetables. Add the chickpeas and thyme sprigs. Return the pan to the oven and roast for a further thirty minutes, until the edges of the vegetables are just starting to blacken. To serve, spoon over couscous or rice.