If you’re looking for a cozy, flavor-packed meal that feels like a warm hug on a plate, you absolutely must try this Slow Roasted Chickpea and Tomato Pasta Recipe. It combines the deep, roasted sweetness of blistered cherry tomatoes with crispy, golden chickpeas, all tossed with perfectly cooked pasta and fresh basil. Each bite bursts with Mediterranean charm and the kind of satisfying textures and flavors that make weeknight dinners exciting. This recipe not only delivers on taste but also brings wholesome ingredients together in a comforting, nourishing way.
Ingredients You’ll Need
Keeping it simple is the secret here. Each ingredient plays an essential role, whether it’s the juicy burst of cherry tomatoes, the hearty chickpeas providing texture, or the fresh basil and lemon juice adding brightness. Together, they create a harmony of flavors and colors that make this dish as gorgeous as it is delicious.
- Cherry tomatoes (1 pint): These little gems blister beautifully when slow roasted, releasing natural sweetness and depth.
- Chickpeas (1 can, drained and rinsed): They roast up crispy on the outside and tender inside, giving the dish a protein-rich bite.
- Garlic (4 cloves, smashed): Adds irresistible aroma and a mellow savory punch that infuses the whole dish.
- Olive oil (3 tablespoons): Helps everything roast to perfection and adds smooth richness.
- Dried oregano (1 teaspoon): Brings a warm, earthy flavor that compliments tomatoes beautifully.
- Red pepper flakes (½ teaspoon, optional): A subtle heat to excite your palate without overpowering.
- Salt and black pepper (to taste): Essential for balancing and enhancing all the natural flavors.
- Pasta (8 oz, penne, rigatoni, or spaghetti): The foundation of the dish—choose your favorite shape to hold the sauce and toppings.
- Fresh basil (¼ cup, chopped): Adds a fragrant, herbal brightness for a refreshing finish.
- Parmesan or vegan alternative (2 tablespoons, optional): A savory, cheesy note that rounds out the flavors beautifully.
- Lemon juice (from ½ lemon): Adds a burst of acidity to brighten and lift the entire dish.
How to Make Slow Roasted Chickpea and Tomato Pasta Recipe
Step 1: Prepare the Roasting Mixture
First, preheat your oven to 300°F (150°C). On a large baking sheet, gather your cherry tomatoes, chickpeas, smashed garlic cloves, olive oil, oregano, red pepper flakes, salt, and pepper. Toss them together until everything is thoroughly coated with the olive oil and spices. Make sure to spread the mixture out evenly in a single layer to ensure perfect roasting and caramelization.
Step 2: Slow Roast for Deep Flavor
Place the baking sheet in the oven and let the magic happen for one full hour, stirring halfway through. This slow roasting allows the tomatoes to blister and release their natural sweetness while the chickpeas turn golden and develop a wonderful, slightly crispy texture. It’s these slow, patient moments that transform simple ingredients into a dish bursting with complex, irresistible flavors.
Step 3: Cook the Pasta
While the tomatoes and chickpeas are roasting, bring a large pot of salted water to a boil and cook your chosen pasta according to the package instructions until al dente. Reserve half a cup of the pasta water before draining. This starchy water will help loosen the sauce later, creating the perfect silky coating for the pasta.
Step 4: Combine and Finish
Once roasted, transfer the tomato and chickpea mixture to a large bowl and gently fold in the cooked pasta. Add a splash of the reserved pasta water to loosen the sauce if needed, ensuring every noodle is beautifully coated. Stir in the fresh chopped basil and the juice of half a lemon for a bright, fresh kick. If you like, sprinkle the top with Parmesan or a vegan alternative for an extra layer of savory goodness.
How to Serve Slow Roasted Chickpea and Tomato Pasta Recipe
Garnishes
To truly elevate this dish, top with a handful of fresh basil leaves or a sprinkle of extra grated Parmesan cheese. A drizzle of good quality olive oil or a few cracks of fresh black pepper also make wonderful finishing touches that impress and delight every single bite.
Side Dishes
This pasta pairs wonderfully with a simple green salad tossed in a light vinaigrette or some crusty garlic bread to soak up every last bit of that flavorful sauce. For a heartier meal, roasted vegetables or a side of sautéed spinach complement the dish’s Mediterranean vibe perfectly.
Creative Ways to Present
Try serving the pasta in individual shallow bowls, garnished with microgreens or edible flowers for a stunning presentation. You can also turn it into a baked pasta bake by adding extra cheese on top and broiling it for a few minutes until bubbly and golden. It’s guaranteed to turn heads at your dinner table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even more satisfying meal the next day.
Freezing
You can freeze the roasted chickpeas and tomatoes separately from the pasta to preserve texture. Freeze the roasted mix in a freezer-friendly container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently before combining with freshly cooked pasta.
Reheating
To reheat, warm the leftovers in a skillet over medium heat, adding a splash of water or broth to keep it saucy and prevent sticking. Avoid the microwave if you want to preserve the crispness of the chickpeas and the vibrancy of the tomatoes.
FAQs
Can I use other types of pasta for the Slow Roasted Chickpea and Tomato Pasta Recipe?
Absolutely! While penne, rigatoni, or spaghetti work beautifully, feel free to try fusilli, farfalle, or even gluten-free varieties. The key is choosing pasta that can catch the delicious roasted sauce and crispy chickpeas.
Is this recipe vegan-friendly?
Yes! Just skip the Parmesan or swap it for a vegan cheese alternative, and you have a delightful vegan meal loaded with flavor and protein from the chickpeas.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth, not overpowering but enough to give the dish a subtle kick. If you prefer no spice, simply omit this ingredient—it’s still fantastic.
Can I add vegetables to make the dish more filling?
Definitely! Sautéed spinach, kale, or roasted bell peppers make wonderful additions. You could even add grilled chicken or tofu if you want to boost the protein even more.
How do I get the chickpeas crispy without burning them?
Roasting at a relatively low temperature (300°F) and stirring halfway through helps chip away excess moisture while allowing them to become golden and crispy gently. Keep an eye on them at the end of roasting to avoid burning.
Final Thoughts
This Slow Roasted Chickpea and Tomato Pasta Recipe is one of those dishes that feels both simple and special at the same time. With humble ingredients transformed through a slow roasting process and bright, fresh finishing touches, it’s a recipe that brings both comfort and joy to the table. I can’t wait for you to try it and add your own twists—you’re going to love every mouthwatering bite!
Print
Slow Roasted Chickpea and Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Slow Roasted Chickpea and Tomato Pasta is a flavorful and hearty Mediterranean-inspired dish featuring blistered cherry tomatoes and crispy chickpeas roasted to perfection. Combined with al dente pasta and fresh basil, and optionally topped with Parmesan, this recipe offers a vibrant, nutritious, and easy-to-make main course suitable for vegetarians and vegans alike.
Ingredients
Vegetables and Legumes
- 1 pint cherry tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, smashed
- ¼ cup fresh basil, chopped
Pantry
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 oz pasta (penne, rigatoni, or spaghetti)
Additional
- 2 tablespoons grated Parmesan or vegan alternative (optional)
- Juice of ½ lemon
Instructions
- Preheat and prepare ingredients: Preheat your oven to 300°F (150°C). On a large baking sheet, combine the cherry tomatoes, drained chickpeas, smashed garlic cloves, olive oil, dried oregano, red pepper flakes if using, and salt and black pepper to taste. Toss everything together so the ingredients are well coated.
- Roast the chickpeas and tomatoes: Spread the mixture out evenly in a single layer on the baking sheet. Roast in the preheated oven for 1 hour, stirring halfway through to ensure even cooking. The tomatoes should blister and soften, while the chickpeas turn golden and slightly crispy.
- Cook the pasta: While the roasting is happening, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta.
- Combine pasta with roasted mixture: In a large bowl, mix the roasted cherry tomato and chickpea mixture with the cooked pasta. Add a splash or more of the reserved pasta water to loosen the sauce and combine everything well.
- Finish and serve: Stir in the chopped fresh basil, lemon juice, and grated Parmesan or vegan cheese if using. Serve the pasta warm, garnished with extra basil or cheese if desired.
Notes
- For a heartier version, add sautéed spinach or top with grilled chicken or tofu.
- This recipe is vegan-friendly if you use a dairy-free cheese or omit the cheese entirely.
- Red pepper flakes are optional—adjust according to your spice preference.
- To enhance flavor, allow the pasta to sit for a few minutes so it absorbs more of the roasted tomato and chickpea juices.
