Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tomato chickpea pasta 2.png

tomato chickpea pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

🍅 A vibrant and nutritious meal that combines the goodness of chickpeas and tomatoes in a hearty pasta dish!
🇮🇹 Delight in authentic Italian flavors mixed with easy preparation for a delightful dinner.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

15-ounce can chickpeas

1 pint cherry tomatoes

8 ounces angel hair or spaghetti pasta

1 medium yellow onion

4 to 5 garlic cloves

1 teaspoon dried oregano

1/2 to 1 teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 cup low-sodium chicken or vegetable stock

Kosher salt and freshly ground black pepper

Fresh basil leaves

1/4 to 3/4 cup heavy cream or unsweetened oat creamer

Grated Parmesan, Pecorino Romano, or vegan cheese alternative

Pasta water reserved from cooking

Instructions

1-First Step: Prepare Ingredients and Preheat Oven Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas thoroughly. Chop the yellow onion finely, and thinly slice or mince the garlic cloves. If using fresh oregano, measure and chop accordingly.

2-Second Step: Roast the Vegetables and Chickpeas In a large baking dish or roasting pan, combine the tomato halves, chickpeas, chopped onion, garlic, oregano, and crushed red pepper flakes. Drizzle with olive oil and pour the low-sodium chicken or vegetable stock over the mixture. Season generously with salt and freshly ground black pepper. Toss everything well to coat uniformly. Roast in the oven for 50 to 60 minutes, stirring halfway through. The tomatoes should burst and caramelize slightly, and the chickpeas will develop golden brown spots, deepening the sauce’s flavor.

3-Third Step: Cook the Pasta Approximately 10 minutes before the roasting time completes, bring a large pot of salted water to a boil. Cook the angel hair or spaghetti pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.

4-Fourth Step: Optional Creamy Sauce Preparation If you prefer a creamier sauce, gently warm the heavy cream or oat creamer in a saucepan over low heat. Gradually add some reserved pasta water to loosen, stirring until silky. This can then be mixed into the roasted tomato and chickpea sauce to enrich the texture.

5-Fifth Step: Combine Pasta and Sauce Toss the cooked pasta immediately with the roasted tomato and chickpea mixture. Add reserved pasta water gradually as needed to adjust the sauce consistency to your preference aiming for a luscious coating without excess liquid. Drizzle extra olive oil on top for richness.

6-Final Step: Garnish and Serve Finish with fresh basil leaves and, if desired, a sprinkle of grated Parmesan, Pecorino Romano, or a vegan cheese alternative. Serve warm alongside a simple green salad or your choice of grilled protein like chicken, fish, or olive-oil packed tuna for a complete meal.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍋 Use fruity extra-virgin olive oil for the best flavor when roasting.
🍅 Roasting low-season tomatoes with a pinch of sugar or honey enhances sweetness.
🌿 Naturally vegan when using vegetable stock and omitting cheese.

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Roasting Time: 50 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 370
  • Sugar: 7g
  • Sodium: 620mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 8g
  • Protein: 14g
  • Cholesterol: 10mg