chickpeas romesco

This is a great potluck recipe, from Veganomicon-The Ultimate Vegan Cookbook

1/2 cup sliced almonds
28oz can diced tomatoes (fire-roasted are especially good)
2 roasted red bell peppers
3 Tbsp olive oil
3 cloves garlic, minced finely
2 shallots, minced finely
1 red serrano chile, seeded and minced finely
1/4 cup white wine or vegetable broth
2 tsp red wine vinegar
2 tsp sugar
1 tsp dried thyme
1/2 tsp dried rosemary, crumbled
2 15-oz cans chickpeas, drained and rinsed
1/2 tsp salt, or to taste
freshly ground pepper

Using a food processor, grind the almonds into very fine almost powdery crumbs. Place in small bowl and set aside.

Puree the tomatoes and roasted peppers until smooth. Pour mixture into a large bowl and set aside.

Preheat medium-size saucepan over medium heat. Sautee garlic, shallots and chile in oil until shallots turn golden, 4 to 5 minutes. Pour in the white wine to dissolve any browned bits of garlic stuck to the bottom of the pan. After a minute, add the tomato/pepper mixture, vinegar, sugar, thyme and rosemary. Cover, bring to a near boil and then simmer for about 10 minutes, stirring occasionally.

Add the ground almonds and stir the mixture until they are completely combined. Fold in the chickpeas and simmer uncovered for 20-25 mins, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, season with salt and pepper, and allow to cool for 5-10 mins before serving.

I might prefer this without the almonds, but then it's no longer romesco...