Whole Roasted Leeks w/Roasted Summer Squash Chunks + Romesco

• 2 to 4 medium summer squash (1 to 2 lb [450 to 900 g]), cut lengthwise into quarters and then into 2 in [5 cm] pieces

Toss the cut summer squash in a couple of glugs of olive oil and a few pinches of salt. In a very hot pan or on a grill, sear the summer squash until well caramelized on the outside and tender but with some bite still in the center, about 4 minutes per side.

Lay the squash on a serving platter, scatter the chickpeas evenly over them, drizzle with