Dinner, Healthy, Pasta, Summer

Slow Roasted Tomato and Chickpea Pasta

This Slow Roasted Tomato and Chickpea Pasta is the most delicious hands-off dinner recipe! Sweet cherry tomatoes and chickpeas are baked with fresh herbs and aromatics until jammy and bursting. Tossed with your favorite pasta, lots of extra-virgin olive oil and basil for a flavor-packed, healthy meal in less than an hour.

I am so excited to share this recipe! I’m not going to lie, it may be my favorite recipe that I’ve shared all summer. And fall is just around the corner, so we’re definitely ending on a delicious note! This Slow-Roasted Tomato and Chickpea Pasta could not be any easier to make. Simply dump everything in a baking dish, roast for about an hour and the tomatoes will break down into this sweet, jammy sauce. Perfect for pasta!

And the ingredients are super simple too! Fresh is best. I used some beautiful cherry tomatoes, basil and oregano from the local farmers market. It makes me so happy to use seasonal ingredients.

Here are the ingredients you’ll need to make this Chickpea and Tomato Pasta recipe:

  • Cherry tomatoes
  • Canned chickpeas
  • Onion & garlic
  • Olive oil
  • Oregano (fresh or dried)
  • Crushed red pepper flakes
  • Chicken stock or vegetable stock
  • Pasta of choice (I used angel-hair)
  • Fresh basil
cherry tomatoes

How to make Slow-Roasted Tomato and Chickpea Pasta

Making this recipe is super straight-forward. You pretty much just dump everything (except for the pasta) into a baking dish and give it a good stir. I like to use a lasagna dish as my baking vessel and it turns out great every time. You can also use a dutch oven or another oven-safe dish, just make sure there’s a large surface area for everything to caramelize.

Bake the chickpeas and tomatoes for about an hour, stirring halfway through. It’s not an exact science, but you’ll know they’re done when the tomatoes are jammy and bursting and the chickpeas are deeply golden brown. 
About 5-10 minutes before the tomatoes and chickpeas are done baking, cook the pasta. Remember to salt your water!

 Slow Roasted Tomato and Chickpea Pasta

About 5-10 minutes before the tomatoes and chickpeas are done baking, cook the pasta. Remember to salt your water.

When draining the pasta, reserve about a cup of the cooking liquid. Toss together the cooked pasta and enough pasta water to thin everything out. Add a few more slugs of good, extra-virgin olive oil and garnish with lots of fresh basil. Serve and enjoy!

 Slow Roasted Tomato and Chickpeas

Quick tips

  • Some good, fruity extra-virgin olive oil goes a long way here. Opt for roasting the tomatoes and chickpeas with a cooking olive oil and drizzling the final dish with something more flavorful, finishing olive oil.
  • While using in-season summer cherry tomatoes makes for a super flavorful dish, I love this recipe because it can certainly be make year-round Even in the middle of winter, slowly roasting cherry tomatoes brings out their sweetness and flavor. You can also add a pinch of sugar or a drizzle of honey to enhance the caramelization process.
  • The roasted tomatoes and chickpeas will keep in the fridge for 4-5 days when sealed in an air-tight container. If you know you’re going to have leftovers, I recommend storing the sauce separately and cooking fresh pasta day-of.
  • If you are looking to add another protein to your meal, try some grilled chicken or fish. Last week I had some leftover air-fried pesto chicken tenders and it the perfect pair. Olive-oil packed tuna is also a favorite.
  • To make this Slow-Roasted Cherry Tomato and Chickpea Pasta vegan and vegetarian, simply use low-sodium veggie stock instead of chicken stock.
 Slow Roasted Tomato and Chickpea Pasta

More delicious pasta recipes to try

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Yield: 4-5 servings

Slow Roasted Chickpea and Tomato Pasta

Slow-Roasted Cherry Tomato Pasta

This Slow-Roasted Chickpea and Tomato pasta features sweet caramelized cherry tomatoes, canned chickpeas and fresh herbs. Simply dump everything in a baking dish and let the oven do the work!


  • 1/2 yellow onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 tbsp fresh oregano (or 1 tsp dried)
  • 1/2 tsp crushed red pepper flakes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 lb cherry tomatoes
  • 1/2 cup low-sodium chicken or vegetable stock
  • 1/4 cup olive oil, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 12 oz angel hair pasta or spaghetti
  • Fresh basil for serving


  1. Preheat the oven to 400° F.
  2. To a large baking dish, add the onion, garlic, oregano, red pepper flakes, chickpeas, and cherry tomatoes. Pour over the olive oil and chicken stock. Season with kosher salt and freshly ground black pepper and toss to combine.
  3. Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.
  4. About 10 minutes before the chickpeas and tomatoes are done roasting, cook the pasta in salted water according to the package instructions. Drain and reserve 1 cup of pasta water.
  5. Immediantly toss the cooked pasta with the chickpeas and tomatoes, adding pasta water as needed to thin. Drizzle generously with olive oil and serve with fresh basil.


If I'm using off-season cherry tomatoes, I like to add a pinch of sugar or a drizzle of honey to the mix to bring out the flavors.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 371Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 4mgSodium: 506mgCarbohydrates: 51gFiber: 7gSugar: 7gProtein: 13g

All nutritional info is an estimation

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