Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette

Name: Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette
Cuisine: European, Mediterranean, Spanish
Ingredients: 550g mixed tomatoes, large ones cut in half and small ones left whole; 1 jar of Queen Chickpeas, drained; 7 garlic cloves, peeled; 2-3 fennel bulbs (400g), trimmed, hard stems discarded, bulbs cut in half; 30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni from Brindisa; 60ml olive oil; 1½ tsp maple syrup; Fine sea salt and black pepper; 1¼ tsp fennel seeds, toasted and lightly ground; 1 tsp chilli flakes; blank; 30g basil leaves; 20g flat-leaf parsley leaves; 75ml olive oil; 15ml fresh lemon juice (ie, from 1 lemon); 30g pitted black olives, finely chopped