Roasted Asparagus and Chickpeas in a Spicy Sauce

I remember being so confused when I was little and someone would say “fly by the seat of my pants.”

Are you insane? Your seat pants can’t fly! Unless you sit on a little rug like Aladdin. And if you can do that, then seriously, take me for a ride. I’ve been dying for an excuse to wear the Jasmine costume that I probably don’t but most likely own.

Speaking of! Remember all the myths about the dirty messages sprinkled throughout different Disney movies? Would you think it weird of me if I told you that JUST LAST WEEK I spent over an hour researching them and trying to figure out if they were true? T.H.E.Y. A.R.E.

Anyway! Fly by the seat of my pants. I mean, I totally get it NOW of course, but that’s a wonk phrase if you ask me. My entire childhood, up until last month, I was so disturbed yet intrigued by all of this seat pants flying. I wanted to be a part. To understand. TO WEAR THAT DANG JASMINE COSTUME.

I swear I have a point.

But before I make it, do you remember the dirty message in Aladdin!? I love games!

Wait, should I have rated this post PG-13?

Okay so seat pants flying. I FLEW! I flew when I made this dinner. It’s why there are no cherry tomatoes in the very first picture. That’s because my seat pants were flying. They flew so hard they had to take a nap at the end of all of the flying. Seat pants flying is hard work, you guys. And let’s not even talk about seat pants LANDING. I’ll just say that someone had to buy a new mop.

I have no idea what that means.

The result of all the seat pants flying? DUUULICIOUSSOOO. This has KICK. It has tender roasted-ness in the veggies. It’s even vegan (that sort of rhymed!) if you don’t add the milk. The chickpeas are slightly crunchy and so perfect under that super smokey pepper/tomato sauce that you’ll be seat pants freaking out in under 2 seconds flat.

Have your seat pants flown lately?

Roasted Asparagus and Chickpeas in a Spicy Sauce:

What it took for 2:

* 1/2 bunch asparagus, ends trimmed and sliced into 2-inch chunks
* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1 Tbs. extra-virgin olive oil
* 1/2 white onion, sliced into chunks
* 1 1/2 roasted red pepper (from a jar) with 4 Tbs. of the oil it was in
* 10 cherry tomatoes
* 2 cloves garlic, chopped
* 1 Tbs. smoked paprika
* 1 pinch crushed red pepper
* 1 tsp brown sugar
* 2 Tbs. milk (if needed)
* coarse salt and freshly ground pepper
* fresh parsley for garnish

Preheat oven to 350.

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, checking at the 20-minute mark and tossing.

In the meantime, in a small food processor pulse the pepper, oil, 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. But taste it and see what you prefer.

Serve the veggies in bowls and topped with the sauce. Garnish with parsley!