For starters wrap in aluminum fsunflower head garlic oil (pending) and bake for 30 minutes at 180C. Then remove the roasted cloves peelings. Balsamic reduction ready to heat balsamic vinegar in a Teflon pan or pot until the liquid is reduced by half. Cut the tomatoes into crescents and roasted peppers into strips. Add chickpeas, which can be canned or pre-soaked and cooked. Add grilled garlic cloves cut into flakes or goals. Finally pour gum reduction, olive oil and salt and mix well.