Paprika chickpeas with roasted sweet peppers

So it's coming to the time when my lease is up and its time to get moving. And it that vain trying to eat some of the mass of tinned & jarred food stuffs I've accumulated over the last year. So far is so good, and at the moment we stand at 2 tins of soup, 2 tins of tomatoes, 3 tins of beans, 1 tin of pineapple chunks (fairly normal so far, yes?), then there's 3 tins of sardines (good intentions never really came into fruition), 1 tin of hot chicken curry, a tin of new potatoes (?!) and a jar of Hot Shito, (which is an African condiment concocted mostly of chilli & fish in case you were wondering). The recipe below is how the tinned chickpeas came to their sticky and delicious end (insert evil laugh here). Serves 2. Takes about 45 mins, all in.

Ingredients
1 400g tin of chickpeas in salted water, rinsed.
3 teaspoons of paprika (the unsmoked variety).
1 clove of garlic, crushed.
4 tablespoons of your fave cooking oil (veg, olive, hemp or whatever).
1 teaspoon of runny honey.
4 small shallots, peeled & halved.
A handful of cherry tomatoes, halved.
A pack of 6 mini sweet peppers (or a couple of normal sized peppers), cut in half.
A handful of rocket leaves
A handful of Pistachios, roughly chopped
A sprinkling of seeds (any will do and lightly toasting them in a dry pan will lift their flavour a treat).
Salt & pepper.
Method
Arrange the peppers, tomatoes & shallots on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and bake in a medium-hot (190 oC) oven for about half an hour to 45 mins (until the peppers are starting to turn slightly black in places). Remove from the oven and set aside.
Put the chickpeas in a saucepan and cover with cold water. Bring up to the boil and allow to simmer very gently for a couple of minutes, just to warm them through. Turn off the heat and leave them in the water until your ready to chuck them in the frying pan. In the meantime, add 2 tablespoons of oil to a frying pan and fry the garlic gently for 2 mins. Add in the paprika & honey and allow to fry for a further 2 mins, stirring regularly. Add the warm, drained chickpeas to the pan and toss to coat well. Season and remove from the heat. Stir through the rocket leaves and divide between 2 plates, sprinkle with seeds & nuts and top with the roasted veg.