Slow Roasted Chickpea and 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!
Servings: 4 -5 servings
Calories: 371kcal
Ingredients
- 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
Instructions
- Preheat the oven to 400° F.
- 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.
- Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.
- 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.
- 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.
Notes
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
Serving: 1g | Calories: 371kcal | Carbohydrates: 51g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 506mg | Fiber: 7g | Sugar: 7g