These roasted chickpeas with cherry tomatoes are one of those recipes I turn to whenever I want to cook without any fuss. With cooked chickpeas, sweet cherry tomatoes, oregano, salt, and extra virgin olive oil, you have a simple meal for three. It takes just 10 minutes of prep and 35 in the oven, keeping your kitchen time to a minimum.
What I love about these roasted chickpeas is how the cherry tomatoes soften and burst, releasing their juices to mingle with the olive oil and oregano and coat everything in rich flavor. Using ready-cooked chickpeas means no soaking or boiling beforehand. A wonderful, practical everyday meal made with just a handful of ingredients.
To keep mixing up your legume dishes, take a look at my Chickpeas with mushrooms and my Chickpea stew with mixed vegetables.
Yes, canned chickpeas work great once thoroughly rinsed and drained. You need 500 g of cooked chickpeas; if using dried, you'll need to soak and boil them first.
Yes, you can use regular tomatoes chopped into similar-sized pieces. Depending on the variety and how ripe they are, they might release a bit more liquid, making the dish even juicier.
Keep them in an airtight container in the fridge and enjoy within 2-3 days. Refrigerate them within two hours of cooking, and reheat only the portion you plan to eat.
Beans & legumes
Beans & legumes
Beans & legumes
Beans & legumes
Beans & legumes
Beans & legumes
Beans & legumes
Beans & legumes
