Roasted Asparagus and Chickpeas with a Spicy Sauce

• 1/2 bunches Asparagus, Ends Trimmed And Sliced Into 2-inch Chunks
• 1/2 whole White Onion, Sliced Into Chunks
• 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed
• 1 Tablespoon Extra Virgin Olive Oil
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1- 1/2 whole Roasted Red Peppers (from A Jar), With 4 Tablespoons Of The Oil They're In
• 10 whole Cherry Tomatoes
• 2 cloves Garlic, Chopped
• 1 Tablespoon Smoked Paprika
• 1 dash Crushed Red Pepper
• 1 teaspoon Brown Sugar
• 2 Tablespoons Milk, If Needed
• 1/4 cups Parsley, For Garnish

1. Preheat oven to 350 F.
2. On a rimmed baking sheet, toss the asparagus, onions and chickpeas with the oil.
3. Sprinkle with a little salt and pepper and roast for 40 minutes, stirring them at the 20-minute mark.
4. 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.
5. Pour the puree into a small sauce pan and simmer lightly while the veggies and chickpeas roast.
6. About 10 minutes in, add the sugar and milk to cut through the heat.
7. This is the amount that I used but taste it and see what you prefer.
8. Serve the veggies in bowls and topped with the sauce.
9. Garnish with parsley!

bunches, white onion, chickpeas, olive oil, salt, red peppers, tomatoes, garlic, paprika, red pepper, brown sugar, milk, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-asparagus-and-chickpeas-with-a-spicy-sauce/ (may not work)