Roasted Tomato and Chickpea Pasta
This recipe is a twist on pasta e ceci, featuring slow-roasted cherry tomatoes and garlic in olive oil on top of brothy pasta. Key ingredients include pasta, chickpeas, vegetable broth, cherry tomatoes, garlic, chives, olive oil, salt, and pepper. To prepare, roast tomatoes and garlic in olive oil, then cook pasta and chickpeas. Combine drained pasta and chickpeas with warm broth, spoon over the roasted tomatoes and garlic with their oil, and finish with chives and black pepper. The flavourful oil from the tomatoes and garlic can be saved for future dishes. This comforting and delicious dish can be made with either vegetable or chicken broth.
55 minutes
Cook time
Ingredients
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Ingredients:
- 200g pasta
- 1 tin of chickpeas
- 400ml vegetable or chicken broth
- A few handfuls of cherry tomatoes
- 7 cloves of garlic, skinned and smashed
- 2 tbsp. Fresh chopped chives
- Olive oil
- Salt and pepper