Ingredients
1 yellow onion (finely chopped)
3 garlic cloves
Salt and black pepper
1 tsp dried oregano
½ tsp crushed red pepper flakes
425 g can chickpeas, drained and rinsed (15 oz)
450 g cherry tomatoes
½ cup low sodium vegetable stock (120 ml)
¼ cup olive oil
340 g spaghetti (12 oz)
2 cups baby spinach (60g)
Fresh basil for serving
Optional: Nutritional yeast or vegan Parmesan cheese for a cheesy flavour
Directions
Step 1
Preheat Oven: Set your oven to 200°C (400°F), ensuring it reaches the right temperature for optimal roasting.
Step 2
Prepare Vegetable Mixture: Toss onions, garlic, oregano, red pepper flakes, chickpeas, and cherry tomatoes in a baking dish.
Step 3
Add Liquids and Season: Generously drizzle olive oil for taste and texture, then add vegetable stock for moisture. Sprinkle with a pinch of salt and some black pepper for seasoning.
Step 4
Roast the Mixture: Place the dish in the oven for 50-60 minutes. Remember to stir halfway through to ensure even cooking and flavor absorption.
Step 5
Cook the Pasta: While the vegetables are roasting, cook your spaghetti in a pot of boiling salted water until it reaches an al dente consistency, then drain.
Step 6
Combine Pasta with Roasted Vegetables: Add the cooked spaghetti to the vegetable mix. Toss in fresh baby spinach, which will gently wilt in the mix.
Step 7
Final Touches: Pour a bit more olive oil over the top for a final flavor boost, and adjust the seasoning to your liking.
Step 8
Serve and Garnish: Serve the pasta in bowls, topped with fresh basil. Offer nutritional yeast or vegan Parmesan as an optional cheesy topping for those who prefer it.
