Chicken thighs with preserved lemon, peppers, tomatoes and chickpeas

SERVES 4

• 2 red peppers, sliced• 600g cherry tomatoes• 3 garlic cloves, bashed• 3 tbsp extra virgin olive oil• 2 sprigs of rosemary• 1 tsp chilli flakes• 400g tin chickpeas, drained• 2 preserved lemons, deseeded,skin and flesh finely chopped• 8 large organic chicken thighs• Sea salt and black pepper