Author: Carolyn Severin, Hamama Success Team Member Prep Time: 10 minutes Cook Time: 1 hour Makes: 4-6 servings Sometimes the best meals are the ones you just toss together! This slow roasted tomato and chickpea pasta is flavorful and delicious. It’s perfect for the holidays to share with family and friends, or to keep all for yourself! :) Ingredients: 12 oz angel hair pasta 1 sweet onion, chopped 6 large garlic cloves, minced 1 (15 oz) can chickpeas, drained and rinsed 1 lb cherry tomatoes ½ cup of madeira wine ¼ cup olive oil ½ tsp crushed red pepper flakes 1 tsp dried oregano 1 tsp salt and pepper Garnish: Hamama microgreens Shredded Parmesan cheese Salt and pepper to taste Instructions: Preheat the oven to 400° F and cook the angel hair pasta according to package instructions. To a large baking dish, add the chickpeas, cherry tomatoes, onion, garlic, oregano and red pepper flakes. Drizzle over the olive oil and madeira wine and season with salt and pepper. Mix to combine and lay out evenly in the pan to roast. Bake for 50-60 minutes, stirring halfway through. Roast until the chickpeas are golden brown and the tomatoes are tender. When everything is ready, add your pasta to a plate and top off with the roasted chickpeas and tomatoes and garnish with microgreens, parmesan cheese and salt and pepper to taste. Enjoy!
