First, make the marinated red peppers. Turn on the oven's broiler. Line a baking sheet with foil and lighly spray or brush it with olive oil. Slice the red peppers in half from top to bottom, discarding the stem and seeds. Place the red pepper halves, skins facing upwards, on the baking sheet. Place the baking sheet under the broil and broil the peppers until the skins are thoroughly blackened on the top. Remove the baking sheet and, using kitchen mitts to protect your hands, enclose the roasted peppers in the foil on which you've baked them, pinching the foil closed. (Alternatively, you can transfer the red peppers to a plastic bag for a few minutes. Wrapping them allows them to steam and will make peeling them a cinch.) Allow the enclosed peppers to rest at room temperature until cool enough to handle. When cool, gently remove the blackened peels and slice the peppers into 1inch strips.) In a small jar or bowl, layer the pepper slices, sliced basil, and garlic so that they are tightly packed. Drizzle olive oil intermitently between the layers and cover the final layer of peppers with about 1/4 inch of oil. Store, covered, in the refrigerator for up to 2 weeks.

At least 8 hours before cooking, soak the dried chickpeas in a large pot full of water at room temperature. Drain the chickpeas well before continuing with the recipe below.

To prepare the chickpeas, tie the thyme and rosemary sprigs with twine and set them aside.

In a large soup pot, heat the pure olive oil over medium heat. Add the quartered onion, carrots, and halved celery rib. Cook over medium heat, stirring occasionally, until the vegetables are golden, about 10 minutes. To the pot, add the pre-soaked chickpeas, herb sprig bundle, and enough water to cover by 2 inches. Bring the water to a boil. Reduce heat and simmer over moderately low heat until the chickpeas are very tender, about 1 and 1/2 hours. (Taste the chickpeas after 1 and 1/2 hours and continue to cook them if they do not easily give when you bite into them. The age of the chickpeas determines how long they need to cook, and some need as much as 2 hours to become really tender.)

To the simmering chickpeas, add a large pinch of salt and pepper and continue to cook for 10 minutes more. Remove from the heat and cool for 15 minutes. Drain the chickpeas and discard the onion, carrots, celery, and herb sprigs (see note below).

While the chickpeas are cooking, prepare the dressing. In a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano, and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Cover and refrigerate for at least an hour and up to several days.

Just before serving, fold in the parsley.

To approximate Tom Colicchio's fantastic 'Wichcraft sandwich (pictured above), spoon marinated chickpeas over bread, top with marinated roasted red peppers and basil leaves.