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Simple Roasted Chickpeas and Tomatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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2
cups
tomatoes
cherry; halved
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2
cups
chickpeas
cooked or canned (drained)
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2
tbsp
olive oil
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2
tsp
salt
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1
tsp
pepper
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Pre-heat the oven to 375 degrees and line a sheet pan with parchment paper.
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Place the tomatoes and chickpeas in a bowl, then add the olive oil, salt and pepper. Toss until all tomatoes and chickpeas are coated.
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Spread the mixture in an even layer on the prepared sheet pan.
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Bake for 1 hour, or until chickpeas are crispy and tomatoes are blistered and starting to shrivel.
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Serve over fresh pasta or greens