My hubby went back for thirds 😂. I did add fresh spinach at the end. Also I didn’t add chickpeas until the last 30 minutes as my husband doesn’t like them crunchy. I added a whole can of broth and at the very end some of the pasta water. Not pictured is the pasta mixed in. Recipe here:
https://wanderingchickpea.com/2023/08/21/slow-roasted-tomato-and-chickpea-pasta/ - Cherry tomatoes
- Canned chickpeas
- Onion & garlic
- Olive oil
- Oregano (fresh or dried)
- Crushed red pepper flakes
- Chicken stock or vegetable stock
- Pasta of choice (I used angel-hair)
- Fresh basil
Go to link for directions etc
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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
400 F — 60-60 minutes. Stir after 30 min
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