Chef notes

If you’re at a loss for what to cook for dinner tonight and don’t want to make an extra trip to the grocery store, here’s a suggestion: Raid your pantry instead! If you can get your hands on a box of dried pasta and a can of chickpeas, you’re halfway to a delicious and satisfying dinner!

Take those canned chickpeas and box of pasta and turn them into a healthy, protein-packed meal that will please your entire family. As you wait for the water to boil, the humble-yet-flavorful plum tomato sauce comes together on a sheet pan in the oven. Season the tomatoes with salt and oregano, then roast until shriveled and browned at the edges. This will concentrate that tomatoey flavor and amp up the finished dish even more.

While the pasta cooks and the tomatoes roast, sauté canned chickpeas in garlic and olive oil until softened and warmed through. The garlic will smell fragrant and the contents of the pan will come together to form a silky sauce that coats the orecchiette. Finish off with the roasted tomatoes and pan juices and sauté until the pasta marries with the sauce. Season with more oregano and dinner is served.

Not only does this make a great weeknight dinner, but it’s also a great recipe to meal prep for lunches throughout the week. The leftovers will taste as good as they did fresh out of the pot at dinner. Did we mention this recipe is vegan, too?

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

4 large plum tomatoes
4 teaspoons olive oil, divided
2 teaspoons minced fresh oregano, divided
1¼ teaspoon kosher salt, divided

1/2 pound orecchiette or other chunky pasta
1 large garlic clove, minced
1 15-ounce can chickpeas, drained with 1 tablespoon liquid reserved

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Preparation

Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper or a silicone liner.

Slice the tomatoes lengthwise into thick slices (about 1/2 to 3/4 inches) and place on the baking sheet. Drizzle with the olive oil and sprinkle with 1 teaspoon oregano and 1/4 teaspoon salt. Roast the tomatoes for 25 to 30 minutes, until slightly shriveled and browning at the edges.

While the tomatoes roast, bring a 6-quart pot of water to a boil for the pasta. Add the remaining 1 tablespoon salt to the water and when it dissolves, stir in the orecchiette.

While the orecchiette cooks, heat the remaining 1 teaspoon olive oil in a large saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the chickpeas and their reserved liquid and cook for 2 to 3 minutes, just until softened and warmed through.

When the orecchiette is al dente, add it to the chickpeas along with the remaining roasted tomatoes and any juices from the pan. Toss to combine and let the pasta cook for 30 seconds more to absorb the sauce.

Divide the pasta between 4 bowls and sprinkle with the remaining 1 teaspoon oregano. Serve immediately.