3 large cloves of garlic

2 tightly packed tablespoons of cilantro

1″ piece of fresh ginger, peeled and thinly sliced

1 large red bell pepper, chopped into 1/2″ pieces

2 large yellow bell peppers, chopped into 1/2″ pieces

1 large or 2 medium red onions, chopped

1 cup tightly packed arugula

One 15 ounce can chickpeas, drained and rinsed

1/4 teaspoon cumin

1/4 teaspoon black pepper

1/2 teaspoon ground coriander

2 teaspoons lime juice

Generous pinch of sugar

Salt

3 tablespoons olive oil

 

To Finish (all are optional)

Lime juice

Cilantro leaves

Plain yogurt

 

Preheat the oven to 450, and put a large shallow pan (like a baking tray) onto the middle rack.  The pan will preheat with the oven. In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed.   In a large bowl, combine this mixture with all of the other ingredients except for the finishing elements.  Toss to mix.  Carefully spread the mixture in the pan which is already in the oven.  Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom.  The peppers should be tender, and the chickpeas should be crisp. Transfer the roast to a serving bowl and top with the finishing elements.  Serve.