Spanish Romesco Grilled Chicken with Charred Vegetables and Chickpeas

Method

1. Make the romesco: In a food processor, combine 200 g drained roasted red peppers, 40 g blanched almonds, 2 garlic cloves, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tbsp sherry vinegar, 1 tbsp olive oil, and a pinch of salt. Pulse until you have a thick, spoonable sauce, scraping down the sides. If it feels stiff, add water 1 tbsp at a time until it flows slowly off a spoon. Taste—it should be smoky, tangy, and nutty. Set aside.

2. Prep the vegetables: Slice zucchini lengthwise into 1 cm planks. Quarter bell peppers and remove seeds. Cut onion into 1 cm rounds. Slice eggplant into 1 cm rounds. In a large bowl, toss all vegetables with 1 tbsp olive oil, salt, and black pepper until evenly coated.

3. Heat a grill pan or outdoor grill to medium-high (about 200°C/400°F). Grill vegetables in batches, 3–4 minutes per side, until charred in spots and tender. Zucchini and eggplant should yield easily to a knife; peppers should blister. Transfer to a platter and keep warm.

4. Season chicken with salt, black pepper, and a pinch of smoked paprika. Grill over medium-high heat for 6–7 minutes per side, until the internal temperature reaches 75°C (165°F) and the juices run clear. Rest 5 minutes, then slice against the grain.

5. Warm chickpeas: In a small saucepan over medium heat, combine drained chickpeas with a splash of water and a pinch of smoked paprika. Cook 3–4 minutes, stirring, until hot. Season with salt.

6. Assemble: Spread a generous swoosh of romesco on each plate. Arrange grilled vegetables, warm chickpeas, and sliced chicken over the sauce. Scatter with chopped parsley. Serve immediately.