Slow Roasted Chickpea and Tomato Pasta

• servings: 4 servings

Ingredients

1/2 yellow onion, finely chopped

4 garlic cloves, thinly sliced

1 tbsp fresh oregano (or 1 tsp dried)

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

12 oz angel hair pasta or spaghetti

Fresh basil for serving

Directions

Preheat the oven to 400° F.

To a large baking dish, add the onion, garlic, oregano, red pepper flakes, chickpeas, and cherry tomatoes. Pour over the olive oil and chicken stock. Season with kosher salt and freshly ground black pepper and toss to combine.

Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.

About 10 minutes before the chickpeas and tomatoes are done roasting, cook the pasta in salted water according to the package instructions. Drain and reserve 1 cup of pasta water.

Immediantly toss the cooked pasta with the chickpeas and tomatoes, adding pasta water as needed to thin. Drizzle generously with olive oil and serve with fresh basil.

Nutrition

• Serving Size: 1
• Calories: 371
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 4 mg
• Sodium: 506 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 13 g