Description
This Slow Roasted Tomato and Chickpea Pasta is a rustic, nourishing dish packed with caramelized cherry tomatoes, crispy chickpeas, garlic, and herbs. Tossed with pasta and fresh herbs, it’s a satisfying vegetarian dinner made from pantry staples—and it’s naturally vegan and easily gluten-free.
Ingredients
- For the roasted tomato and chickpea base:
- Cherry tomatoes
- 1 can chickpeas, drained and rinsed
- 3–4 garlic cloves, thinly sliced
- 1 small onion, finely chopped
- 1 teaspoon fresh or dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Olive oil (generous drizzle)
- ¼ cup vegetable broth or pasta water
- Salt and freshly ground black pepper, to taste
- For the pasta:
- 8 oz spaghetti, linguine, or pasta of choice
- Fresh basil or parsley, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large baking dish or sheet pan, combine cherry tomatoes, chickpeas, garlic, onion, oregano, and red pepper flakes. Drizzle generously with olive oil, add broth or pasta water, and season with salt and pepper. Toss to coat.
- Roast for 50–60 minutes, stirring once or twice, until tomatoes are bursting and chickpeas are golden and crispy.
- Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Toss cooked pasta with roasted tomato and chickpea mixture, using reserved pasta water as needed to loosen and coat.
- Finish with a drizzle of olive oil and chopped fresh basil or parsley before serving.
Notes
- Add spinach or kale at the end for extra greens.
- Crumble feta or goat cheese on top if desired (not vegan).
- Use canned whole tomatoes if fresh cherry tomatoes aren’t available—crush before roasting.
- Add olives, capers, or lemon zest for deeper flavor.
- Use gluten-free pasta to make this dish fully gluten-free.
