Oven-Baked Chickpea Ratatouille

Ingredients

• 3½ - 4 cups cooked chickpeas
• 1 ¼ cups red onion, finely chopped
• 3 - 4 medium-large cloves garlic, minced
• 1 28 ounce can (796-ml) diced tomatoes (see note)
• ½ cup red or orange bell pepper, diced
• 2 tablespoons apple cider vinegar
• 1 tablespoon freshly grated ginger
• 2 teaspoons pure maple syrup or agave nectar
• 2 teaspoons mustard seeds
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried rosemary
• 1 teaspoon sea salt
• ⅛ teaspoon allspice
• freshly ground black pepper to taste
• 2 dried bay leaves