Description
A quick and easy pasta dish with roasted chickpeas, tomatoes, and garlic.
Ingredients
Scale
- 250g pasta
- 400g chickpeas, drained and rinsed
- 500g cherry tomatoes, halved
- 6 cloves garlic, minced
- 60ml olive oil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 240ml vegetable broth
- Fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons Nutritional Yeast (optional)
Instructions
- Roast: Preheat oven to 200°C (400°F). Toss chickpeas, tomatoes, garlic, olive oil, oregano, red pepper flakes, salt, and pepper in a bowl.
- Bake: Spread on a roasting pan and roast for 20 minutes.
- Boil: Cook pasta according to package directions. Reserve some pasta water before draining.
- Combine: Mix roasted chickpea-tomato mixture with pasta. Add vegetable broth and a splash of pasta water if needed.
- Finish: Stir in chopped basil and nutritional yeast (if using). Serve immediately.
Notes
- Spice Level: Adjust red pepper flakes as desired.
- Vegan Friendly: Naturally vegan and flavorful!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta, chickpeas, tomatoes, garlic, roasted, vegan, vegetarian, easy, weeknight dinner, Mediterranean