Fun fact: mine looked nothing like the website picture because I altered it to be vegan, less oily, and more saucy. I included a link to the original but I’m putting my modified version below.

Ingredients

• 1/2 large yellow onion, or whole small one, finely chopped
• 6 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 lb cherry tomatoes
• 1/2 cup vegetable broth (I actually used a mushroom bouillon cube)
• 3 tbsp olive oil
• 1/4 tsp Kosher salt
• 1/8 tsp ground black pepper
• 1 (15oz) can crushed tomatoes
• 8oz (dry) pasta
• 1/4 to 1/2 cup of pasta water

Instructions

• Preheat oven to 400° F.
• To a large baking dish (mine was glass 9x13in), add all ingredients except the pasta. Toss to combine.
• Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.
• While the veggies are roasting, cook the pasta according to the package instructions. Drain after reserving 1/4-1/2 cup of pasta water.
• Immediately toss the cooked pasta with the chickpeas and tomatoes after the veggies have roasted, adding 1/4-1/2 cup pasta water as needed to thin. Season to your liking.