For the dressing, pour the vinegar into a small jug, season with salt and pepper, then streak within the oil. Streak away to at least one facet.
Perch the peppers over 1 or 2 gasoline burners (or set them below a hot grill) and blacken them, turning the total time to expose the red skin to the bare warmth. When entirely charred, tuck them into a plastic net and lag away for 10 minutes. Spot off the blistered skin, seed and decrease the flesh into medium cube. Location aside.
Heat the oil in a substantial non-stick fryingpan over a medium warmth and tip within the onion and shallot. Fry for 3-4 minutes, stirring ceaselessly. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring ceaselessly, without letting the greens colour.
Pour 200ml/7fl oz.boiling water into a heatproof measuring jug and streak within the bouillon powder. Pour into the frying pan, tip within the chickpeas and breeze. Bubble vigorously for approximately 5 minutes or unless the juices hang virtually disappeared. Settle between the warmth and frosty for a snappy while.
Spot the contents of the frying pan into a substantial mixing bowl, then throw within the peppers, lemon zest and parsley. Pour within the dressing and toss gently nonetheless thoroughly. Model and adjust the seasoning. Attend warmth or at room temperature.