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
Scale
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.
