Roasted Tomato and Chickpea Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Tomato1/2 count (65 g)
• Chickpeas1/2 cup (100 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (15 ml)
• Basil2 count (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Cook the pasta according to the time indicated on the package.

3. 3

   Step 3

   Preheat your oven or air fryer to 400 °F (200 °C). In the meantime, cut the tomato into pieces. You can use cherry tomatoes instead.

4. 4

   Step 4

   Place the tomato, chickpeas and salt and pepper on a baking sheet. Drizzle with half the olive oil and then bake for 15-20 minutes or until the tomatoes are soft.

5. 5

   Step 5

   You can also roast the tomato and chickpeas in an oiled pan.

6. 6

   Step 6

   In a pan, heat the remaining olive oil over medium heat. Add chopped onion and sauté until softened. Add chopped garlic and cook for another minute until fragrant.

7. 7

   Step 7

   Add the roasted tomatoes and chickpeas to the pan.

8. 8

   Step 8

   Pour in a little water or vegetable stock. Simmer for a few minutes until the sauce thickens slightly.

9. 9

   Step 9

   Add the cooked pasta to the pan. Toss everything together until the pasta is coated with the sauce.

10. 10

    Step 10

    Salt and pepper to taste and serve. Optional: Add a pinch of oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Roasted Tomato and Chickpea Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.