Description
Slow-Roasted Chickpea & Tomato Pasta is a delightful dish that brings together the sweet, rich flavors of roasted cherry tomatoes and crispy chickpeas, creating a satisfying meal that’s perfect for any occasion. This easy-to-make recipe is not only packed with flavor but also adaptable to various dietary preferences, making it an excellent choice for both weeknight dinners and special gatherings. Tossed with garlic and fresh herbs, this pasta dish offers a burst of Mediterranean flair while providing nutritious plant-based protein. Whether served as a light lunch or a hearty dinner, it’s sure to impress everyone at your table.
Ingredients
Scale
- ½ yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh oregano (or 1 tsp dried)
- ½ tsp crushed red pepper flakes (optional)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lb cherry tomatoes
- ½ cup low-sodium chicken or vegetable stock
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 12 oz angel hair pasta (or spaghetti)
- Fresh basil, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking dish, combine onion, garlic, oregano, chickpeas, and cherry tomatoes. Drizzle with olive oil and vegetable stock; season with salt and pepper. Toss to coat evenly.
- Roast in the oven for 50–60 minutes until tomatoes burst and chickpeas are golden.
- About 10 minutes before roasting is complete, cook pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Combine cooked pasta with the roasted mixture, adding reserved pasta water as needed for desired consistency. Garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg