Preheat the oven to 425°. Mix all ingredients except the chickpeas, thyme and basil together in a large roasting pan, evenly spreading them out. Roast 35 to 40 minutes, turning occasionally, until the vegetables are tender and slightly browned.
Mix in the reserve tomato juice, chickpeas, thyme and basil. Adjust the salt and pepper seasoning to taste and bake another 10 to 15 minutes until the chickpeas are hot.
Place in a serving dish. Serve as a side dish with cooked pasta, grain or whole grain bread.
10g fat (32% calories from fat),