Slow Roasted Chickpea and Tomato Pasta Recipe
This Slow Roasted Chickpea and Tomato Pasta is a flavorful, comforting dish featuring soft roasted cherry tomatoes and golden chickpeas blended with aromatic garlic, onions, and fresh oregano. Roasted to perfection in the oven, this recipe delivers a rich and hearty sauce that perfectly coats tender angel hair pasta, finished with fresh basil and a drizzle of olive oil for a delightful Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1/2 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 lb cherry tomatoes
- Fresh basil, for serving
Spices and Herbs
- 1 tbsp fresh oregano or 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Protein and Pantry Items
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup low-sodium chicken or vegetable stock
- 1/4 cup olive oil, plus more for serving
- 12 oz angel hair pasta or spaghetti
Instructions
- Preheat oven: Preheat your oven to 400° F to prepare for slow roasting the vegetables and chickpeas, which develops rich flavors and soft textures.
- Prepare roasting mixture: In a large baking dish, combine the finely chopped onion, thinly sliced garlic, fresh or dried oregano, crushed red pepper flakes, drained chickpeas, and whole cherry tomatoes. Pour the olive oil and chicken or vegetable stock over the ingredients. Season generously with kosher salt and freshly ground black pepper, then gently toss everything together to ensure even coating.
- Roast: Place the baking dish in the oven and roast for 50-60 minutes. Stir the mixture halfway through roasting to encourage even cooking. The tomatoes should burst and the chickpeas turn golden brown, creating a naturally thickened, flavorful sauce.
- Cook pasta: About 10 minutes before the roasting is finished, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions, usually 3 to 5 minutes for al dente. Drain the pasta, reserving 1 cup of the pasta cooking water to help adjust the sauce consistency later.
- Toss pasta and serve: Immediately transfer the hot pasta to the baking dish with the roasted chickpeas and tomatoes. Toss well to combine, adding reserved pasta water a little at a time to thin the sauce if necessary. Drizzle generously with extra olive oil and sprinkle fresh basil on top before serving.
Notes
- If you prefer a spicier dish, increase the crushed red pepper flakes to 1 tsp or add a pinch of cayenne pepper.
- For a vegan version, use vegetable stock instead of chicken stock.
- You can substitute angel hair pasta with spaghetti, linguine, or any other long pasta shape.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave.
- Adding a sprinkle of grated Parmesan cheese before serving complements the flavors if not vegan.