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Slow Roasted Chickpea and Tomato Pasta

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A hearty and flavorful vegetarian pasta dish made with slow-roasted cherry tomatoes, crispy chickpeas, and fresh herbs tossed with your choice of pasta. It’s simple, wholesome, and perfect for weeknights or entertaining.

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

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss cherry tomatoes and chickpeas with olive oil, garlic, herbs, salt, pepper, and red pepper flakes.
  3. Spread in a single layer on the baking sheet and roast for 35–45 minutes, stirring halfway through, until tomatoes are blistered and chickpeas are crispy.
  4. Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
  5. Combine roasted tomatoes and chickpeas with the cooked pasta, adding reserved pasta water as needed to create a sauce.
  6. Toss with chopped fresh herbs and top with grated cheese if using. Serve warm.

Notes

  • Add spinach or arugula at the end for extra greens.
  • Squeeze lemon juice or add balsamic vinegar for brightness.
  • Use fresh thyme or rosemary for different flavor profiles.
  • Use vegan cheese or omit for a vegan version.
  • Store leftovers in the fridge for up to 3 days and reheat in a skillet with a splash of water or olive oil.

Nutrition

Find it online: https://cookedbymaya.com/slow-roasted-chickpea-and-tomato-pasta/