I just made the wildest Roasted Chickpeas And Tomatoes pasta that somehow turns pantry staples into jammy, saucy, seriously addictive dinner you’ll want on repeat.
I’m obsessed with this Slow Roasted Tomato And Chickpea Pasta because it actually tastes like summer smashed into a bowl. Roasted Chickpeas And Tomatoes get jammy and sweet, and the chickpeas give this real bite; Chickpea Tomato Recipes hook me for weeks.
I love how bright basil and lemon cut through the richness, and the garlic cloves sing in every forkful. But mostly I adore the mess of glossy tomatoes, olive oil and crumbs of cheese sticking to the noodles.
It’s simple, shouty flavors that make me want to eat it every week. No fancy nonsense, just delicious.
I swear.
Ingredients
- Cherry tomatoes: Bright, juicy bursts that roast into sweet tang.
- Chickpeas: Basically creamy protein and a bit of chew.
- Pasta: Comfort carb that soaks up all the saucy goodness.
- Olive oil: Smooth, fruity fat that keeps everything glossy.
- Garlic: Punchy, toasty aroma that makes it feel homey.
- Shallot: Mild onion note, adds gentle sharpness.
- Kosher salt: Brings out sweetness and balances the whole thing.
- Black pepper: Warm heat and a little earthy bite.
- Red pepper flakes: Plus zingy heat if you like a kick.
- Oregano/thyme: Herb backbone, earthy and slightly piney.
- Lemon zest and juice: Brightens and cuts through the richness.
- Parmesan: Salty, nutty finish that makes it comforting.
- Basil: Fresh, slightly sweet leaves for herbaceous lift.
- Honey or sugar: Basically tames any tomato tartness.
- Flaky sea salt: Finishing crunch and that pop of saltiness.
- Extra olive oil: Drizzle for silkiness and a final glossy sheen.
Ingredient Quantities
- 1.5 to 2 pounds cherry tomatoes, halved if large
- 1 (15 ounce) can chickpeas, drained and rinsed
- 12 ounces pasta (penne, rigatoni or spaghetti all work)
- 4 tablespoons extra virgin olive oil, plus extra for finishing
- 4 garlic cloves, thinly sliced or roughly chopped
- 1 small shallot, finely chopped (or 1/4 red onion)
- 1 teaspoon kosher salt, plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes, depending on heat preference
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano or thyme leaves
- Zest and juice of 1 lemon (about 1 tablespoon juice)
- 1/2 cup freshly grated Parmesan or Pecorino Romano, plus more for serving
- 1/3 to 1/2 cup fresh basil leaves, torn
- Optional: 1 teaspoon honey or a pinch of sugar if tomatoes are very tart
- Optional finishing: flaky sea salt and extra olive oil for drizzling
How to Make this
1. Preheat oven to 425°F and line a baking sheet with parchment or foil. In a big bowl toss the cherry tomatoes, chickpeas, garlic, shallot, 3 tablespoons olive oil, oregano, salt, pepper and red pepper flakes until everything is coated.
2. Spread the tomato and chickpea mixture in a single layer on the sheet. Roast 25 to 30 minutes until the tomatoes are very soft and starting to jam up and the chickpeas have some golden spots. Halfway through give the pan a shake or stir and press a few tomatoes with a spatula to help them break down.
3. While the pan roasts, bring a large pot of salted water to a boil and cook the pasta to 1 minute less than package directions for al dente. Reserve about 1 cup pasta cooking water before draining.
4. When the tomatoes are done, remove pan from oven and if you want a saucier finish, gently mash some of the tomatoes with the back of a spoon or a potato masher right on the baking sheet. Add the lemon zest, lemon juice, 1 tablespoon olive oil and the optional honey or pinch of sugar if the tomatoes taste too tart. Taste and adjust salt and pepper.
5. Transfer the roasted tomato and chickpea mix to the pasta pot or a large serving bowl. Add the drained pasta and 1/3 cup of the reserved pasta water, then toss to combine. Add more pasta water a little at a time until the sauce clings to the pasta without being watery.
6. Stir in the grated Parmesan or Pecorino and most of the torn basil, tossing until the cheese melts into a silky sauce. If it looks a bit dry, drizzle another tablespoon of olive oil and add a splash more pasta water.
7. Taste and adjust seasoning. Add more salt, black pepper or red pepper flakes if you like more heat. Finish with a small grind of black pepper and extra lemon juice if it needs brightness.
8. Serve right away topped with extra grated cheese, the remaining basil, a drizzle of good extra virgin olive oil and flaky sea salt if using. Leftovers reheat well with a splash of water or olive oil.
Equipment Needed
1. Rimmed baking sheet lined with parchment or foil
2. Large mixing bowl
3. Wooden spoon or heatproof spatula (for tossing and pressing tomatoes)
4. Potato masher or the back of a spoon (for mashing roasted tomatoes)
5. Large pot for boiling pasta
6. Colander or sieve to drain pasta
7. Measuring spoons and a measuring cup
8. Microplane or fine grater for lemon zest and cheese
9. Chef knife and cutting board for shallot, garlic and basil
FAQ
Slow Roasted Tomato And Chickpea Pasta Recipe Substitutions and Variations
- Cherry tomatoes
- Grape tomatoes, same idea, a little sweeter and small so no need to halve.
- Canned whole tomatoes, drained and roughly chopped if fresh arent available.
- Plum tomatoes, cut into chunks — they hold up well and are less watery.
- Roasted red peppers, for a smokier, sweeter result if tomatoes are out of season.
- Chickpeas
- White beans (cannellini or navy), creamier texture but similar protein.
- Roasted or baked tofu cubes, for more of a meaty bite and extra protein.
- Lentils, cooked, for a firmer bite and earthier flavor.
- Artichoke hearts, chopped, if you want something briny and tender.
- Pasta (penne, rigatoni or spaghetti)
- Short tubes like ziti or fusilli, they trap sauce and chickpeas nicely.
- Whole wheat or legume-based pasta, for more fiber and a nuttier taste.
- Zoodles or spiralized zucchini, for a lower-carb, lighter dish (add at the end).
- Orzo or couscous, if you want a different texture and quicker cook time.
- Parmesan or Pecorino Romano
- Grana Padano, close in flavor and texture but usually milder.
- Asiago, for a sharper, nuttier kick when aged.
- Nutritional yeast, for vegans, gives a cheesy savory note though different texture.
- Ricotta salata, crumbled, for a milder, saltier finish that wont melt completely.
Pro Tips
– Roast on a hot sheet, and don’t crowd the pan. If the tomatoes are too close they steam instead of caramelize, and you lose that jammy sweetness. Give them lots of room so they can brown a little, and stir once halfway through.
– Save more than you think of the pasta water. Starchy water is magic for turning the roasted juices and cheese into a silky sauce. Add it a little at a time, and stop when the sauce just clings to the pasta, not when it’s soupy.
– Don’t skip the lemon zest. The juice brightens the dish, but the zest gives a fragrant lift that makes the whole thing taste fresher, especially if the tomatoes aren’t super ripe. If they taste flat, add a little more zest before serving.
– Crunch and texture matter. If you want contrast, add a handful of toasted pine nuts, or crisp a few chickpeas in a skillet with olive oil and a pinch of salt. It keeps the pasta from being one-note mushy.
– Finish with good olive oil and flaky salt, not during cooking. A drizzle of really good extra virgin olive oil and a sprinkle of flaky sea salt right before serving makes the flavors pop. Trust me, it’s worth it.
Slow Roasted Tomato And Chickpea Pasta Recipe
I just made the wildest Roasted Chickpeas And Tomatoes pasta that somehow turns pantry staples into jammy, saucy, seriously addictive dinner you'll want on repeat.
4
servings
616
kcal
Equipment: 1. Rimmed baking sheet lined with parchment or foil
2. Large mixing bowl
3. Wooden spoon or heatproof spatula (for tossing and pressing tomatoes)
4. Potato masher or the back of a spoon (for mashing roasted tomatoes)
5. Large pot for boiling pasta
6. Colander or sieve to drain pasta
7. Measuring spoons and a measuring cup
8. Microplane or fine grater for lemon zest and cheese
9. Chef knife and cutting board for shallot, garlic and basil
Ingredients
-
1.5 to 2 pounds cherry tomatoes, halved if large
-
1 (15 ounce) can chickpeas, drained and rinsed
-
12 ounces pasta (penne, rigatoni or spaghetti all work)
-
4 tablespoons extra virgin olive oil, plus extra for finishing
-
4 garlic cloves, thinly sliced or roughly chopped
-
1 small shallot, finely chopped (or 1/4 red onion)
-
1 teaspoon kosher salt, plus extra to taste
-
1/2 teaspoon freshly ground black pepper
-
1/4 to 1/2 teaspoon red pepper flakes, depending on heat preference
-
1 teaspoon dried oregano or 1 tablespoon fresh oregano or thyme leaves
-
Zest and juice of 1 lemon (about 1 tablespoon juice)
-
1/2 cup freshly grated Parmesan or Pecorino Romano, plus more for serving
-
1/3 to 1/2 cup fresh basil leaves, torn
-
Optional: 1 teaspoon honey or a pinch of sugar if tomatoes are very tart
-
Optional finishing: flaky sea salt and extra olive oil for drizzling
Directions
- Preheat oven to 425°F and line a baking sheet with parchment or foil. In a big bowl toss the cherry tomatoes, chickpeas, garlic, shallot, 3 tablespoons olive oil, oregano, salt, pepper and red pepper flakes until everything is coated.
- Spread the tomato and chickpea mixture in a single layer on the sheet. Roast 25 to 30 minutes until the tomatoes are very soft and starting to jam up and the chickpeas have some golden spots. Halfway through give the pan a shake or stir and press a few tomatoes with a spatula to help them break down.
- While the pan roasts, bring a large pot of salted water to a boil and cook the pasta to 1 minute less than package directions for al dente. Reserve about 1 cup pasta cooking water before draining.
- When the tomatoes are done, remove pan from oven and if you want a saucier finish, gently mash some of the tomatoes with the back of a spoon or a potato masher right on the baking sheet. Add the lemon zest, lemon juice, 1 tablespoon olive oil and the optional honey or pinch of sugar if the tomatoes taste too tart. Taste and adjust salt and pepper.
- Transfer the roasted tomato and chickpea mix to the pasta pot or a large serving bowl. Add the drained pasta and 1/3 cup of the reserved pasta water, then toss to combine. Add more pasta water a little at a time until the sauce clings to the pasta without being watery.
- Stir in the grated Parmesan or Pecorino and most of the torn basil, tossing until the cheese melts into a silky sauce. If it looks a bit dry, drizzle another tablespoon of olive oil and add a splash more pasta water.
- Taste and adjust seasoning. Add more salt, black pepper or red pepper flakes if you like more heat. Finish with a small grind of black pepper and extra lemon juice if it needs brightness.
- Serve right away topped with extra grated cheese, the remaining basil, a drizzle of good extra virgin olive oil and flaky sea salt if using. Leftovers reheat well with a splash of water or olive oil.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 450g
- Total number of serves: 4
- Calories: 616kcal
- Fat: 21g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 10.5g
- Cholesterol: 11mg
- Sodium: 778mg
- Potassium: 786mg
- Carbohydrates: 88g
- Fiber: 9.5g
- Sugar: 11g
- Protein: 27g
- Vitamin A: 1675IU
- Vitamin C: 35mg
- Calcium: 203mg
- Iron: 4.1mg
