• Preheat the oven to 400°F and line a sheet pan with parchment paper.

For the Romesco Sauce

• Prepare dried peppers. Bring a small pot of water to a boil and add the Ñora or Ancho peppers to it. Turn the heat off and let them steep until soft, about 30 minutes. (You can also pour the boiling water over them in a small heatproof bowl.) Once they’re soft, remove them from the water and discard the seeds and stem. (Save the liquid for another use like for making rice, pasta, or adding it to soups.) Set aside.
• Prepare tomatoes. Place a dry skillet (ideally cast iron) over high heat. Wash, dry, and then cut the tomatoes in half. Add them to the pan and cook just to char them, about a minute per side.
• Prepare nuts. Add the almonds and hazelnuts to a small sauté pan and place it over medium-low heat. Watching closely, and stirring from time to time, heat just until golden and aromatic. This should only take a few minutes and they should look a bit oily when they’re done.
• Blend. Add the hydrated peppers, charred tomatoes, roasted garlic, toasted almonds and hazelnuts, olive oil, red wine vinegar, salt and paprika to a food processor fitted with the blade attachment. Blend until it's a thick purée. (If your tomatoes are not especially sweet, add the ½ teaspoon of sugar.) Set aside.

For the Roasted Garbanzo Beans

• Prepare garbanzos. Drain the garbanzo beans into a strainer. Then rinse them with cold water until they’re no longer frothy. Gently dry them well in a kitchen towel, discarding any loose skins, or those that have fallen off, and add them to a mixing bowl. Drizzle with the extra virgin olive oil, smoked paprika, onion powder, garlic powder and salt. Mix to coat the garbanzos well and then pour them on the parchment-lined baking sheet.
• Roast. Make sure the garbanzos are in a single layer and then place them in the preheated 400°F oven for about 40 minutes. After the first 20 minutes, shake the pan so they move around. They should be dry, slightly golden and crispy when they’re done. Remove them from the oven, let them cool a bit and then pour them into a bowl. Set aside and turn the oven up to 450°F. (Save the parchment-lined pan.)

For the Broccoli

• Prepare broccoli. Wash, dry and cut the broccoli into small pieces; the florets and the tender portion of the stems. You should have about 8 cups of usable broccoli.

  Using the same parchment-lined pan from the garbanzos, spread the broccoli out in a single layer. Drizzle evenly with the olive oil and sprinkle with the salt and several turns of ground black pepper. Then use your hands to toss the broccoli so it’s well coated.
• Roast broccoli. Place the broccoli in the preheated 450°F oven and cook until some of the pieces are starting to look golden brown, about 15 minutes. Remove the pan from the oven and use a spatula or kitchen tongs to flip all of the broccoli over and cook for another 15 minutes, or until all of it looks nicely browned.

Assemble

• On a large platter or in a shallow serving bowl, spoon a generous amount of the Romesco sauce, about 1⅓ cups, and spread it evenly. (You’ll likely have a bit leftover that you can serve on the side). Top it with the broccoli, roasted garbanzos, and sliced tomatoes.

  Serve!