Slow Roasted Tomato and Chickpea Pasta

Slow Roasted Tomato and Chickpea Pasta: A Flavor-Packed, Comforting Dish

Introduction

If you’re looking for a simple yet flavorful pasta dish that’s perfect for weeknights, this Slow Roasted Tomato and Chickpea Pasta is the answer. Bursting with the sweetness of slow-roasted cherry tomatoes, crispy chickpeas, and savory garlic, this dish is both hearty and light. It’s a wonderful vegetarian option, but can easily be made vegan by using vegetable stock. The combination of roasted vegetables and fresh herbs creates a rich and satisfying meal that feels indulgent but is surprisingly easy to make. Let’s get cooking!

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, to taste
• 12 oz angel hair pasta or spaghetti
• Fresh basil, for serving

Directions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).

2. Prepare the Roasted Chickpea and Tomato Mixture

• In a large baking dish, combine the chopped onion, sliced garlic, fresh oregano, crushed red pepper flakes, drained chickpeas, and cherry tomatoes.
• Drizzle with olive oil and pour over the chicken or vegetable stock.
• Season generously with kosher salt and freshly ground black pepper.
• Toss everything together to combine, ensuring the vegetables and chickpeas are well coated in oil and seasoning.

3. Roast the Vegetables and Chickpeas

• Bake the mixture in the preheated oven for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown and crispy.

4. Cook the Pasta

• About 10 minutes before the chickpeas and tomatoes are finished roasting, bring a large pot of salted water to a boil.
• Cook the angel hair pasta or spaghetti according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water to help thin the sauce if needed.

5. Combine and Serve

• Immediately toss the cooked pasta with the roasted chickpeas and tomatoes in the baking dish.
• If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until the pasta is evenly coated.
• Drizzle generously with additional olive oil for extra richness and flavor.
• Garnish with fresh basil and serve warm.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4 servings
• Calories: 400 kcal per serving

Tips for Success

• Tomatoes: Slow roasting the cherry tomatoes deepens their natural sweetness and creates a beautifully rich sauce that coats the pasta.
• Chickpeas: Make sure to stir the chickpeas halfway through roasting to ensure they get crispy all over.
• Pasta Water: Don’t skip reserving the pasta water! It helps bind the sauce to the pasta and adds a little extra creaminess to the dish.

Final Thoughts

This Slow Roasted Tomato and Chickpea Pasta is a delicious and comforting meal that’s perfect for any night of the week. The slow roasting brings out deep, sweet, and savory flavors that transform a simple pasta dish into something extraordinary. With its crispy chickpeas and fresh herbs, this recipe is as satisfying as it is easy to make. Serve it with a drizzle of olive oil and a sprinkle of fresh basil for a beautiful, flavorful finish.

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