Looking for an easy, hands-off dinner packed with flavor? This Slow Roasted Tomato and Chickpea Pasta is your new weeknight hero. Sweet cherry tomatoes and hearty chickpeas roast slowly with garlic, herbs, and olive oil until they’re jammy and golden—perfectly spooned over pasta and topped with fresh basil.
Why You’ll Love It
- 🌱 Plant-forward & nourishing
- 🍅 Perfectly caramelized, jammy tomatoes
- 🧄 Loaded with flavor from garlic, herbs & olive oil
- 🕒 Minimal prep—just roast and toss
- ❄️ Great for leftovers or meal prep
Ingredients You’ll Need
- Cherry tomatoes – Fresh, sweet, and perfect for roasting
- Canned chickpeas – For protein and texture
- Yellow onion & garlic – Aromatic flavor base
- Olive oil – Use a good one to finish!
- Fresh or dried oregano – For that herby Mediterranean flavor
- Crushed red pepper flakes – Just a touch of heat
- Low-sodium stock – Chicken or veggie
- Angel hair or spaghetti – Any long pasta works
- Fresh basil – For garnish and vibrant flavor
How to Make It
Step 1: Prep the Roasting Dish
Preheat your oven to 400°F (200°C). In a large baking dish, add the chopped onion, garlic, oregano, red pepper flakes, drained chickpeas, and cherry tomatoes. Pour in the stock and olive oil. Season with salt and pepper, and give everything a good toss.
Step 2: Roast the Veggies
Roast uncovered for 50–60 minutes, stirring once halfway through. The tomatoes should be burst and jammy, the chickpeas golden and crispy.
Step 3: Cook the Pasta
With about 10 minutes left on the roast, cook your pasta in well-salted boiling water. Reserve 1 cup of pasta water before draining.
Step 4: Bring It All Together
Toss the roasted tomato-chickpea mixture with the cooked pasta. Add a splash of reserved pasta water to loosen it up and drizzle generously with more olive oil. Finish with lots of fresh basil.
Tips & Tricks
- Use seasonal tomatoes: Summer cherry tomatoes are ideal, but in colder months, add a touch of sugar or honey to enhance off-season flavor.
- Protein boost: Add grilled chicken, fish, or tuna if you want extra protein.
- Make it vegan: Just use veggie stock instead of chicken stock.
- Store leftovers separately: Keep sauce and pasta apart for best reheating. The roasted chickpeas and tomatoes will last 4–5 days in the fridge.
Serving Suggestions
- As a light main course
- Paired with a side salad or crusty bread
- Topped with Parmesan (if not vegan)
- With a drizzle of finishing olive oil before serving
Yield
Serves 4–5
Ingredients Summary
- ½ yellow onion, chopped
- 4 garlic cloves, sliced
- 1 tbsp fresh oregano (or 1 tsp dried)
- ½ tsp crushed red pepper flakes
- 1 (15 oz) can chickpeas, drained
- 1 lb cherry tomatoes
- ½ cup chicken or veggie stock
- ¼ cup olive oil + more for drizzling
- Salt & black pepper
- 12 oz angel hair pasta or spaghetti
- Fresh basil for garnish
Instructions Recap
- Roast tomatoes, chickpeas, garlic, and herbs at 400°F for 50–60 min.
- Cook pasta; save 1 cup pasta water.
- Toss pasta with roasted mix, olive oil, and basil.
- Serve warm with more herbs and oil.