Description
This Slow Roasted Chickpea and Tomato Pasta is a flavorful and satisfying vegetarian dish perfect for a cozy dinner. Roasting chickpeas and cherry tomatoes brings out their natural sweetness, while garlic and herbs add depth to the sauce. Tossed with pasta and fresh basil, this dish is a delightful combination of textures and flavors.
Ingredients
Scale
Pasta:
- 12 oz pasta (such as penne or rigatoni)
Roasted Chickpeas and Tomatoes:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Additional:
- 1/4 cup chopped fresh basil
- 2 tbsp tomato paste
- 1/2 cup reserved pasta water
- Grated Parmesan cheese for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the ingredients: On a large baking sheet, toss the chickpeas, cherry tomatoes, and garlic with olive oil, oregano, red pepper flakes, salt, and pepper.
- Roast: Roast for 35 to 40 minutes, stirring once halfway through, until the tomatoes are blistered and chickpeas are slightly crispy.
- Cook the pasta: Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Combine the sauce: In a large skillet over medium heat, add the roasted tomato and chickpea mixture along with the tomato paste and reserved pasta water. Simmer for 2 to 3 minutes.
- Finish the dish: Add the cooked pasta to the skillet and toss to coat well. Stir in chopped basil. Serve hot with grated Parmesan cheese, if desired.
Notes
- For extra creaminess, stir in a tablespoon of butter or a splash of cream at the end.
- You can also add spinach or kale for more greens, or use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg
