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Slow Roasted Chickpea and Tomato Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 55 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Slow Roasted Chickpea and Tomato Pasta is a flavorful Mediterranean-inspired dish featuring roasted cherry tomatoes and crispy chickpeas tossed with pasta, garlic, and fresh basil. The combination of roasted veggies and a lightly creamy Parmesan sauce makes for a hearty vegetarian main course perfect for a weeknight dinner.

Ingredients

Vegetables & Legumes

  • 1 pint cherry tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • ¼ cup fresh basil, chopped

Pantry & Spices

  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons tomato paste
  • 8 oz pasta (such as spaghetti or penne)

Dairy

  • ¼ cup grated Parmesan cheese, plus more for serving

Instructions

  1. Preheat and Roast: Preheat your oven to 375°F (190°C). On a baking sheet, toss the cherry tomatoes and chickpeas with 2 tablespoons of olive oil, minced garlic, oregano, crushed red pepper flakes if using, salt, and pepper. Spread everything out in a single layer and roast for 35–40 minutes, stirring halfway through. You’ll know they’re ready when the tomatoes burst and chickpeas turn golden and slightly crisp.
  2. Cook Pasta: While the veggies roast, cook the pasta according to package directions until al dente. Be sure to reserve ½ cup of the pasta water before draining to help create a sauce later on.
  3. Sauté Tomato Paste: In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the tomato paste and cook for 1–2 minutes, stirring frequently, until the color deepens and it gets aromatic.
  4. Combine Roasted Veggies and Pasta: Add the roasted tomatoes and chickpeas into the skillet with the tomato paste and stir to combine. Then, toss in the cooked pasta along with a splash of reserved pasta water. Stir everything well to coat the pasta and heat through.
  5. Finish and Serve: Stir in the grated Parmesan cheese and fresh basil. Serve warm, topped with extra Parmesan if desired for an extra burst of savory flavor.

Notes

  • You can use any short or long pasta shape you prefer, such as penne, fusilli, or spaghetti.
  • For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.
  • Add fresh greens like spinach or arugula for extra nutrition and color.

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