Root Vegetable Tian

Ingredients

• 1 (15.5-ounce) can chickpeas, drained, 1/4 cup liquid reserved
• 1 1/4 teaspoons kosher salt, divided
• 2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds
• 3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds
• 3 parsnips, peeled and sliced diagonally into 1/8-inch-thick slices
• 2 small red onions, sliced crosswise into 1/8-inch-thick rounds
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
• 2 teaspoons chopped fresh thyme
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon black pepper
• 3 garlic cloves, minced

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