Name: Slow Roasted Chickpea and Tomato Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry tomatoes; 1 can (15 oz) chickpeas, drained and rinsed; 3 tablespoons olive oil; 3 cloves garlic, minced or thinly sliced; 1 teaspoon dried oregano or Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 oz pasta (spaghetti, linguine, or penne); 1/4 cup fresh basil or parsley, chopped; Optional: grated Parmesan or vegan cheese for serving

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This Slow Roasted Chickpea and Tomato Pasta is a rich, satisfying dish that combines caramelized cherry tomatoes, crispy chickpeas, and al dente pasta in a savory, herby sauce. It’s a perfect blend of texture and flavor—comforting, filling, and easy enough for a weeknight dinner but impressive enough for guests.

Why You’ll Love This Recipe

I love this recipe because it takes just a few simple ingredients and turns them into something that feels gourmet. The slow roasting brings out the natural sweetness of the tomatoes and gives the chickpeas a golden, nutty crunch. I toss it all together with pasta and fresh herbs for a meal that’s both hearty and wholesome. Plus, it’s vegetarian and easy to make vegan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry tomatoes
Cooked or canned chickpeas, drained and rinsed
Olive oil
Garlic, minced or thinly sliced
Dried oregano or Italian seasoning
Red pepper flakes (optional)
Salt
Black pepper
Pasta (I like using spaghetti, linguine, or penne)
Fresh basil or parsley, chopped
Optional: grated Parmesan or vegan cheese for serving

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, I toss the cherry tomatoes and chickpeas with olive oil, garlic, herbs, salt, pepper, and red pepper flakes if I’m using them.
I spread everything onto the baking sheet in a single layer and roast for about 35–45 minutes, stirring halfway through, until the tomatoes are blistered and the chickpeas are golden and crispy.
While the vegetables roast, I cook the pasta according to package instructions, reserving about ½ cup of the pasta water before draining.
Once the tomatoes and chickpeas are ready, I add them to the drained pasta along with some reserved pasta water to help create a silky sauce.
I toss everything together, add chopped fresh herbs, and top with grated cheese if I’m using it. Then I serve it warm.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep, 35–45 minutes to roast, and about 10 minutes to cook the pasta. Total time: approximately 55–60 minutes.

Variations

I sometimes add spinach or arugula to the pasta just before serving for extra greens.
A squeeze of lemon juice or a splash of balsamic vinegar adds a nice tangy contrast.
I use different herbs like thyme or rosemary depending on the mood.
For a vegan version, I skip the cheese or use a plant-based alternative.
I add olives or capers for a briny twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet with a splash of water or olive oil to loosen the pasta and warm it through. It can also be microwaved, though I prefer the skillet method to maintain texture.

FAQs

Can I use canned tomatoes instead of fresh cherry tomatoes?

I prefer fresh cherry tomatoes for roasting, but if I don’t have them, I use canned whole tomatoes and roast them slightly longer to reduce the moisture.

Do I need to peel the chickpeas?

No, I don’t peel them. Roasting with the skins on gives them a nice crispy texture. I just rinse and dry them well before roasting.

Can I make this gluten-free?

Yes, I use gluten-free pasta if needed, and everything else in the recipe is naturally gluten-free.

How do I keep the chickpeas crispy?

I make sure to spread them out well on the baking sheet and avoid overcrowding. Drying them thoroughly before roasting also helps.

Is this recipe good for meal prep?

Yes, I often make the roasted chickpeas and tomatoes ahead of time and just cook fresh pasta when I’m ready to eat. It holds up well for a couple of days in the fridge.

Conclusion

This Slow Roasted Chickpea and Tomato Pasta is one of those dishes that feels cozy and nourishing every time I make it. The combination of sweet roasted tomatoes, crunchy chickpeas, and herby pasta hits all the right notes—and it’s incredibly easy to adapt to whatever I have on hand. It’s a simple, delicious way to bring bold flavor to the dinner table.