Slow-Roasted Chickpea and Tomato Pasta

This features sweet caramelized cherry tomatoes, canned chickpeas and fresh herbs. Simply dump everything in a baking dish and let the oven do the work!

Servings: 5-6

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
*  1lb 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

STEPS

1) 1. Preheat the oven to 400° F.

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

3. Bake for 50-60 minutes, stirring halfway through, until the tomatoe chickpeas are golden brown.

4. About 10 minutes before the chickpeas and tomatoes are done roas salted water according to the package instructions. Drain and reser water.

5. Immediantly toss the cooked pasta with the chickpeas and tomatoe as needed to thin. Drizzle generously with olive oil and serve with fresh basil


NOTES

Donna