Slow Roasted Chickpea and Tomato Pasta
This Slow Roasted Chickpea and Tomato Pasta is a vibrant, plant-based meal that combines the deep, jammy sweetness of roasted cherry tomatoes with protein-rich chickpeas. Simple to prepare yet packed with flavor, this dish features pasta tossed in a light, fragrant sauce made from the natural juices of the roasted vegetables, fresh basil, and aromatic garlic.
Ingredients
- 12 oz 340g spaghetti or linguine
- 2 cups cherry tomatoes halved or whole
- 1 can 15 oz chickpeas, rinsed and drained
- 4 cloves garlic thinly sliced
- ¼ cup extra virgin olive oil
- ½ cup fresh basil leaves torn
- Salt and black pepper to taste
- Optional: Red pepper flakes for a hint of heat
Instructions
- Preheat oven to 375°F (190°C).
- On a large sheet pan or in a roasting dish, toss tomatoes, chickpeas, and garlic with olive oil, salt, and pepper.
- Roast for 25–30 minutes until tomatoes are soft and bursting.
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Add pasta to the roasting pan with tomatoes and chickpeas. Add reserved water and basil; toss well to coat.
- Adjust seasoning as needed and serve hot.