Roasted Patty Pan Squash and Herbed Chickpeas

Name: Roasted Patty Pan Squash and Herbed Chickpeas
Ingredients: 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed; 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens; Olive oil; Salt; A dozen stems chives; 1 small handful fresh cilantro; 8 leaves fresh mint; 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer); A good pinch cayenne pepper; One strip lemon peel from an organic lemon; 2 teaspoons verjuice or lemon juice; Freshly ground black pepper