Pasta with Roasted Tomatoes + Chickpeas

OLIVES FOR DINNER
19Ingredients
60Minutes

Ingredients

US|METRIC
  • 8 ounces small tomatoes (left on the vine)
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 4 cloves garlic (minced)
  • 15 1/2 ounces chickpeas (drained and rinsed)
  • 1 teaspoon oil
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/2 cup panko
  • 2 teaspoons olive oil
  • 2 tablespoons olive oil (or vegan butter, divided)
  • 2 shallots (small, sliced)
  • 2 tablespoons coconut cream (scrape the thick stuff off the top of the can)
  • lemon (zested, reserve half and 1/2 juiced)
  • 2 pasta (servings of, cooked and drained)
  • 1/4 cup fresh parsley (chopped)
  • lemon zest (reserved)
  • 1 tablespoon capers
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