Roasted Mediterranean Vegetables with Chickpeas

Name: Roasted Mediterranean Vegetables with Chickpeas
Ingredients: 1 cup dried chickpeas, picked over for stones and other debris and well-rinsed (or use two 15-ounce cans of chickpeas, rinsed and drained...but forgo the soaking and boiling in the recipe); 1/2 teaspoon baking soda; 2 bay leaves; 2 tablespoons olive oil; 2 medium eggplants, cut into 2-inch cubes; 1 teaspoon Kosher salt; 1 medium onion, cut into 2-inch chunks; 1 yellow bell pepper, cut into 2-inch chunks; 1/2 pint whole grape or cherry tomatoes; 2 garlic cloves, finely minced or pressed through a garlic press; Additional Kosher salt and freshly-ground black pepper to season; A drizzle of pomegranate molasses for serving (optional but recommended); Chopped fresh parsley for serving; Serve with cooked Basmati rice or crusty bread (optional)