Brothy Pasta with Chickpeas and Roasted Tomatoes
Ingredients
- 200g pasta
- 1 tin of chickpeas
- 400ml broth
- A few handfuls of cherry tomatoes
- 7 cloves of garlic, skinned and smashed
- 2 tbsp. Fresh chopped chives
- Olive oil, salt and pepper
Preparation
Put the tomatoes and garlic in an oven-proof dish with a dash of salt and cover in olive oil. Roast at 175°C for 45-55 minutes.
Cook the pasta and then 4 minutes before it’s ready, add in the drained chickpeas. Drain and place in a bowl, cover with warm broth and spoon over the tomatoes and some of their cooking oil. Finish with chives and black pepper.
Tips
Use a good quality broth for the best flavor. Vegetable broth works well, but chicken broth can also be used.
Spoon some of the leftover oil from the tomatoes and garlic over the dish for added flavor.
Bottle and save the remaining oil for use in future recipes.
