In a small bowl, mix half the melted spread with the parsley and the lemon rind. Set aside.
Brush most of the remaining melted spread over the pepper pieces and arrange, in a single layer, on a baking tray.
Cook in a pre-heated oven at 200°C, 400°F, Gas mark 6 for 10 minutes.
Add the mushrooms and tomatoes to the peppers, brush with remaining spread and cook for a further 5 minutes.
Meanwhile cook the pasta following packet instructions, adding the chickpeas for the last minute of cooking and drain.
Toss the hot pasta with the roasted vegetables and the herb and lemon mixture. Season to taste and serve immediately.
