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Slow Roasted Tomato and Chickpea Pasta

Slow Roasted Tomato and Chickpea Pasta for Cozy Evenings

Enjoy a hearty, vegan-friendly Slow Roasted Tomato and Chickpea Pasta that's easy to prepare and perfect for dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 medium yellow onion Adds sweetness and depth; substitute with shallots for a milder flavor.
  • 4 cloves garlic Provides aromatic flavor; use garlic powder as an alternative.
  • 1 tbsp fresh oregano Boosts herbal freshness; thyme can be used as a substitute.
  • 1/2 tsp crushed red pepper flakes Adds a hint of heat; omit for a milder dish.
  • 1 15 oz can chickpeas Offers protein and creaminess; swap with white beans if desired.
  • 1 lb cherry tomatoes Sweet and juicy; use other small tomatoes if unavailable.
  • 1/2 cup low-sodium stock Keeps the dish moist; water can be a lighter alternative.
  • 1/4 cup olive oil Adds richness; can replace with avocado oil for a different flavor.
  • Kosher salt Essential for seasoning; adjust to taste.
  • freshly ground black pepper Essential for seasoning; adjust to taste.
For the Pasta
  • 12 oz angel hair pasta Use gluten-free pasta to accommodate dietary preferences.
For Serving
  • Fresh basil Adds vibrant freshness; substitute with parsley for a different note.

Equipment

  • Large Baking Dish
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large baking dish, combine chopped yellow onion, minced garlic, fresh oregano, and red pepper flakes. Add drained chickpeas and halved cherry tomatoes, drizzle with olive oil and pour in the low-sodium stock. Season with kosher salt and black pepper, then toss together until well combined.
  3. Place the baking dish in the preheated oven and roast for 50-60 minutes. Stir halfway through for even roasting. Watch for tomatoes to burst and chickpeas to brown, creating a rich sauce.
  4. While the mixture roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Set aside 1 cup of pasta water.
  5. Once roasted, remove the baking dish from the oven. Drain the pasta and add it to the baking dish. Toss with reserved pasta water until desired sauce consistency is reached.
  6. Drizzle with more olive oil and serve hot, garnished with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 250mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

This dish is perfect for a comforting and nutritious meal any night of the week. Consider pairing it with a refreshing side salad.

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