I recently tried making this Slow Roasted Chickpea and Tomato Pasta Recipe, and honestly, it might just be my new favorite weeknight dinner. There’s something so satisfying about roasting cherry tomatoes until they turn jammy and bursting with flavor.
Tossing them with chickpeas and pasta makes for a healthy, comforting meal that feels gourmet but is super simple to prepare. I love how the flavors meld together with just a handful of fresh ingredients.
By the time it hits the table, everyone is ready for seconds! If you enjoy rich and flavorful dishes, you might also like this recipe creamy-garlic-shrimp-with-parmesan-recipe.
Ingredients
Here’s everything you need for this vibrant pasta dish, along with tips to make it even better:
- 1/2 yellow onion, finely chopped – adds sweetness; avoid frozen onions for best flavor
- 4 garlic cloves, thinly sliced – releases aroma when roasted; fresh is key
- 1 tbsp fresh oregano (or 1 tsp dried) – fresh herbs intensify flavor
- 1/2 tsp crushed red pepper flakes – adds subtle heat
- 1 (15 oz) can chickpeas, drained and rinsed – gives protein and texture
- 1 lb cherry tomatoes – fresh, in-season tomatoes make the sauce jammy
- 1/2 cup low-sodium chicken or vegetable stock – keeps the mix moist
- 1/4 cup olive oil, plus more for drizzling – use extra-virgin for finishing
- Kosher salt and freshly ground black pepper – balances all flavors
- 12 oz angel hair pasta or spaghetti – any long pasta works; salt water generously
- Fresh basil for serving – adds freshness and aroma
Note: Several servings
Variations
This recipe is versatile! Here are some ideas:
- Use gluten-free pasta for a gluten-free version
- Swap chicken stock for vegetable stock to make it vegan
- Add a drizzle of balsamic glaze for extra sweetness
- Sprinkle nutritional yeast instead of cheese for a dairy-free flavor boost.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
Equipment You Need
- Large baking dish – for roasting chickpeas and tomatoes evenly
- Saucepan – to cook the pasta
- Wooden spoon or spatula – to toss and stir ingredients
- Measuring cups and spoons – for accurate ingredient quantities
How to Make Slow Roasted Chickpea and Tomato Pasta
Preheat and Prep
Start by preheating your oven to 400°F. Chop your onion and slice the garlic while gathering the other ingredients. This prep makes the process smooth and stress-free.
Roast the Chickpeas and Tomatoes
In a large baking dish, combine onion, garlic, oregano, red pepper flakes, chickpeas, and cherry tomatoes. Pour in olive oil and stock, season with salt and pepper, and toss everything together. Roast for 50–60 minutes, stirring halfway through, until tomatoes are jammy and chickpeas golden.
Cook the Pasta
About 10 minutes before roasting is done, boil salted water and cook your pasta according to package directions. Reserve 1 cup of pasta water before draining to help loosen the sauce later.
Combine and Serve
Immediately toss the roasted mixture with the pasta, adding pasta water as needed to reach your desired consistency. Drizzle with olive oil and garnish with fresh basil before serving. For another delicious main-course idea, you can also enjoy slow-cooker-chicken-enchiladas-recipe.
Additional Tips for Making this Recipe Better
From my experience, a few small tweaks really elevate this dish:
- I like to roast with a pinch of sugar if tomatoes aren’t in season – it enhances sweetness
- Using fresh herbs instead of dried really boosts flavor
- Don’t skimp on olive oil; a drizzle at the end makes it taste luxurious
- Stir halfway through roasting so everything caramelizes evenly
How to Serve Slow Roasted Chickpea and Tomato Pasta
Serve this pasta straight from the baking dish or on a large platter for a rustic presentation. Garnish with torn basil leaves and a sprinkle of crushed red pepper flakes for a pop of color. Pair with a light salad or garlic bread to round out the meal.
Nutritional Information
Here’s a quick snapshot per serving for those keeping track:
- Calories: 371 – a balanced, filling meal
- Protein: 13g – thanks to chickpeas
- Carbohydrates: 51g – mainly from pasta and tomatoes
- Fat: 13g – from olive oil and natural ingredients
Make Ahead and Storage
- Storing: Keep leftovers in an airtight container in the fridge for 4–5 days. I usually store the roasted mixture separately from pasta to maintain texture.
- Freezing: You can freeze the roasted chickpea and tomato mix for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop, adding a splash of pasta water if it’s too thick. Freshly cooked pasta tossed in makes it taste just like new.
Why You’ll Love This Recipe
Here’s why this pasta has quickly become a staple in my kitchen:
- Quick and hands-off – toss ingredients, roast, and done
- Flavor-packed – roasted tomatoes and fresh herbs make every bite delicious
- Versatile – easy to swap ingredients for dietary preferences
- Healthy and satisfying – protein, fiber, and fresh produce in one bowl
- Great for leftovers – reheats beautifully without losing flavor