Imagine a pasta dish so good, you’ll side-eye your usual spaghetti for weeks. This isn’t just another tomato sauce situation—it’s a flavor bomb of slow-roasted chickpeas, caramelized tomatoes, and al dente pasta that’ll have you licking the plate. No fancy techniques, no 20-ingredient chaos.
Just simple, stupidly delicious food that even your picky cousin would devour. Why settle for bland when you can have bold, crispy, saucy perfection in under an hour? Let’s get to it.
What Makes This Recipe So Good
First, the chickpeas.
Roasting them turns these humble legumes into crispy, savory nuggets of joy. Paired with slow-roasted tomatoes that burst with sweetness, you’ve got a texture and flavor combo that’s basically cheating at cooking. The pasta?
Just the vehicle for this glory. Plus, it’s naturally vegan (unless you drown it in cheese, which, no judgment). Minimal effort, maximum reward—this is the culinary equivalent of a mic drop.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil, plus extra for drizzling
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional, but live a little)
- 8 oz pasta (penne or fusilli work great)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Lemon zest (trust me)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Because chaos isn’t an ingredient.
- Toss chickpeas and tomatoes with olive oil, garlic, paprika, red pepper flakes, salt, and pepper.
Spread them on a baking sheet in a single layer. Crowding = steaming, and we’re not here for sad, soggy chickpeas.
- Roast for 30–35 minutes, until tomatoes collapse and chickpeas crisp up. Stir halfway because you’re not a monster.
- Cook the pasta al dente.
Reserve 1/2 cup pasta water—this is liquid gold for your sauce.
- Combine everything in a big bowl. Add pasta water as needed to loosen the sauce. Garnish with herbs and lemon zest.
Boom.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to revive the sauce. FYI, the chickpeas lose some crispiness, but the flavors meld into something magical.
IMO, it’s worth it.
Benefits of This Recipe
Beyond tasting like a chef’s kiss, this dish is packed with protein (thanks, chickpeas), fiber, and lycopene from the tomatoes. It’s budget-friendly, meal-prep friendly, and won’t leave you in a carb coma. Plus, it’s easily customizable—swap ingredients, add greens, or go wild with cheese.
Your call.
Common Mistakes to Avoid
- Overcrowding the baking sheet. Give the chickpeas and tomatoes space, or they’ll steam instead of roast.
- Skipping the pasta water. This isn’t just salty H₂O—it’s the glue that binds the sauce.
- Overcooking the pasta. Mushy pasta is a crime. Taste it a minute before the package says it’s done.
Alternatives
No cherry tomatoes? Use sun-dried tomatoes or roasted red peppers.
Chickpeas not your thing? White beans or even crispy tofu work. Gluten-free?
Swap in your favorite GF pasta. Want it creamier? Stir in a spoonful of tahini or vegan pesto.
The world is your pasta bowl.
FAQs
Can I use canned tomatoes instead?
Technically yes, but you’ll miss the caramelized sweetness of roasted cherry tomatoes. If you must, drain canned diced tomatoes well and roast them with the chickpeas.
How do I make it spicier?
Double the red pepper flakes or add a drizzle of chili oil before serving. Or both—we don’t gatekeep heat here.
Can I freeze this dish?
Pasta freezes weirdly, but the roasted chickpea-tomato mix freezes well for up to 2 months.
Thaw, reheat, and toss with fresh pasta.
Final Thoughts
This dish is the culinary equivalent of a perfect playlist—no skips, all bangers. It’s easy, versatile, and guaranteed to impress even your “I don’t like vegan food” friends. Make it once, and it’ll become your weeknight hero.
Now go forth and roast like nobody’s watching.