Preheat oven to 160°C.
Prepare tomatoes, red capsicum (pepper) and garlic and place into an oven proof baking dish. Sprinkle with salt and pepper. Drizzle generously with EVOO and balsamic vinegar.
Slow roast for 1 hour. Cool slightly.
Tip contents of tray into Thermomix bowl and scrape out all the sticky bits, adding to Thermomix bowl. Add sugar, paprika and cayenne and blend 30 sec/speed 10.
Add most of the chick peas reserving just a few for garnish (as per Luke!!) Blend 30 sec/speed 10.
Serve immediately garnished with reserved chick peas and fresh parsley to taste.