Slow Roasted Chickpea and Tomato Pasta Recipe
This Slow Roasted Chickpea and Tomato Pasta is a flavorful and comforting dish featuring tender chickpeas and bursting cherry tomatoes slow roasted with aromatic garlic, onion, and fresh oregano. Tossed with angel hair pasta and finished with fresh basil and a drizzle of olive oil, this recipe offers a perfect balance of hearty ingredients and vibrant flavors, ideal for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1/2 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh oregano, or 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lb cherry tomatoes
- 1/2 cup low-sodium chicken or vegetable stock
- 1/4 cup olive oil, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
- 12 oz angel hair pasta or spaghetti
- Fresh basil, for serving
Instructions
- Preheat the oven: Set your oven to 400° F (200° C) to prepare for slow roasting the vegetables and chickpeas.
- Prepare the baking dish: In a large baking dish, combine the finely chopped onion, sliced garlic, fresh oregano, crushed red pepper flakes, drained chickpeas, and whole cherry tomatoes. Pour over the olive oil and chicken or vegetable stock. Season liberally with kosher salt and freshly ground black pepper. Toss everything well to evenly coat and distribute the seasonings.
- Slow roast: Place the baking dish in the preheated oven and roast for 50-60 minutes. Stir the mixture halfway through the cooking time to ensure even roasting. The tomatoes should start bursting and the chickpeas turn golden brown and slightly crispy.
- Cook the pasta: About 10 minutes before the roasting is complete, bring a large pot of salted water to a boil. Cook the angel hair pasta or spaghetti according to the package instructions until al dente. Drain the pasta and reserve 1 cup of the pasta cooking water for adjusting the sauce consistency later.
- Toss pasta with roasted mixture: Immediately transfer the cooked pasta to the baking dish with the roasted chickpeas and tomatoes. Toss well to coat the pasta evenly. Add reserved pasta water a little at a time as needed to thin the sauce and create a silky texture.
- Serve and garnish: Drizzle generously with additional olive oil and sprinkle fresh basil leaves on top. Serve warm and enjoy the rich, slow-roasted flavors combined with the fresh herbal notes.
Notes
- You can substitute fresh oregano with dried oregano if fresh is unavailable; use 1 teaspoon dried oregano.
- For a vegan version, use vegetable stock instead of chicken stock.
- Angel hair pasta cooks quickly; watch closely to avoid overcooking.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- Reserved pasta water is important for loosening the sauce and helping it cling to the pasta properly.
