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Preheat your oven to 180C | 365 F.
Deseed and halve your peppers, and add them, the garlic (skins still on) and the tomatoes to a large baking dish. Add the olive oil and salt and pepper, and roast the vegetables for 30 - 40 minutes.
Remove the peppers and tomatoes from the oven and allow to cool for 15 minutes, before adding them to a blender along with the garlic (the skins should peel off very easily!), red wine vinegar, nutritional yeast, lemon juice, pine nuts, and the silken tofu. Blend. You may need to do this in batches.
Pour the romesco sauce into your pan on a low heat, then add the chickpeas and stir them through the sauce.
Serve your romesco chickpeas with a swirl of cream or coconut yogurt on top and the fresh chopped parsley.