Slice the romano pepper, then toss with cherry tomatoes, olive oil, salt & pepper in an ovenproof pan. Roast at 220ºC for 15 mins.
Stir in harissa, chopped tomatoes & chickpeas (with their juices). Return to the oven for 25-30 mins until thick and jammy.
Swirl hummus over the top, drizzle with harissa oil, scatter with pine nuts & parsley. Serve hot with buttered sourdough.
