olives and chickpeas

This easy pasta recipe features cherry tomatoes, chickpeas, goat cheese, olives and basil! It's bursting with fresh Mediterranean flavors. Recipe yields 6 medium servings.

Tomato &amp; Chickpea Pasta with Goat Cheese

short-cut pasta noodles

goat cheese

garlic,

(15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

(4 cups) cherry tomatoes – smaller tomatoes are better!

Kalamata olives, pitted and roughly chopped (optional)

olive oil

Salt,

black pepper,

red pepper flakes (optional,

basil

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven. Bring a large pot of salted water to boil and cook the pasta until tender according to package directions, then drain and rinse the noodles well with cool water.

Place the goat cheese in the center of a 9 by 13-inch baking dish. Arrange the garlic cloves in one corner so they’re easier to find later. Add the chickpeas, tomatoes, and optional olives around the goat cheese, in that order. Then drizzle the olive oil all over the mixture. Sprinkle with a pinch of salt, several twists of pepper, and the red pepper flakes, if using. 

Bake for 20 minutes on the upper third rack, then place the dish on a heat-safe surface. Gently stir the goat cheese into the tomatoes and tuck the garlic cloves back down to the bottom of the dish.

Return the dish to the oven and bake for 12 to 15 more minutes, until the tomatoes are juicy and shriveling and the goat cheese is starting to turn golden on top.

Remove the dish from the oven. Carefully, using a fork, find each of the four garlic cloves and smash each one against the side of the pan. Gently swirl the cheese and tomatoes together. 

Carefully transfer all of the tomato mixture to the pot of rinsed and drained pasta. Taste, and add a pinch or two of salt if desired (if you omitted the olives, you may want even more).

Sprinkle all over with fresh basil. Serve warm, or let the pasta cool to room temperature before refrigerating it for later. Leftovers keep well, covered and refrigerated, for up to 4 days.

This look dee-lish ! Making tonight and will have some feedback later ….. 
later, really good ! So unfortunately did not have fresh basil . I used a fair amount of pasta water to make it more saucy . Yes included the olives ! divine addition !enjoy !

We are in Italy as I’m reading your recipe.  After all the pasta and pizza we’ve eaten for the last month, I thought when we get home I would avoid pasta for awhile. This recipe makes me know I’ll try it soon after we return! Sounds scrumptious, as all your recipes are.

Made this tonight for dinner.  It was easy and really tasty.

This is an easy dish to make with such great flavors.  Mine came out a bit too salty….I think
between the gaat cheese, olives and extra salt I added, it was a bit much.  Next time, I will eliminate the salt and reduce olives. This is so easy to make….after a long day, it came together quickly and easily.  Thanks!

Excellent, flavorful and filling! No changes. My family said it is a keeper!

This was easy and awesome.  We licked it clean!!

I must made this dish. Awesome! My daughter said it's restaurant style. A new dish we can make at home. Thank you Cookie &amp; Kate!

So easy and, oh so good. Had with Simple Arugula Salad...no leftovers.

Hello Kate...I just made this dish following the recipe exactly and it was absoloutely wonderful and I must say very easy to put together.
I love a lot of your recipes and have your cook book which is my go to for some of my favourites. I have been on your email list for years now. Thanks for another tasty dish!!!!!

Carol in BC, Canada

This was an extremely easy and quick to put together recipe and not to mention very tasty, even my husband who’s not a huge fan of goat cheese liked it! Thanks Kate 

Delicious! I made this for dinner tonight and
even my non vegetarian husband loved it.
It’s uncomplicated and fairly quick to prepare for a fast week night dinner. The fresh flavors
of sweet juicy tiny tomatoes and fresh rosemary
marry well with creamy goat cheese. The addition of olives and pepper flakes adds just
the right spicing. Be sure to make enough for
leftovers for next day’s lunch!

Very good!  Easy to prepare!  I made this for dinner last night and we loved it.  We didn't have the short cut pasta so I used fettuccini we had on hand.  Next time I'll add another garlic clove or two and more red pepper flakes (possibly chipolte chili powder).  This + an arugula salad would be a nice dinner for our ski family after a winter day on the slopes.

i made this tonight. we wolfed it down!!! we're not vegetarian but this was a delicious no-meat pasta dish. i might even go back for seconds right now haha. this one is going into the rotation for sure. i've been following kate for years and she has the most trustworthy recipes ever :)

I made this tonight. My family enjoyed it. Thank you for doing this recipe - it's a cool twist on the tiktok tomato feta pasta. I liked the addition of chickpeas and kalamata olives; it really gave it additional flavoring. Every Cookie and Kate recipe I make is delicious and this one joins that list!

Long time “student” of yours here.  I’m vacationing in Provence right now and was looking for a new recipe to try and was intrigued by this one.  I was looking for an another easy tasty dinner like your Caprese pasta. Like another comment mentioned from Italy, the goat cheese here in France also has a rind on it. I left it on and it does not melt.  But I did easily remove it before stirring the mixture together.  This was yummy but the chickpeas seem to dull the flavor for me, if that makes sense. I will try some balsamic vinegar on the leftovers tomorrow and see if it brightens it up for me. This was super easy and I look forward to tweaking it to our personal liking.  Thanks, Kate, for providing such great recipes with such easy to follow directions. You’re the reason I love to cook!

A Hit With All!

I made this last night for my husband and mother.  Both said it was delicious and that I should definitely make it again!

I used organic whole wheat rotini pasta (which I already had in my pantry) and we thought it worked nicely with the dish. 

I only used about 1/4 C of the olives as my "guests" are not olive lovers.  

We enjoyed our dinner with a garden salad and homemade garlic bread.

This was very good! Loved the saltiness of the olives with the creaminess of the goat cheese.

Your recipes never disappoint! I made this for dinner tonight, with a few alterations- I had done extra veggies on hand &amp; added some kale, and zucchini. I also added fresh ground bison that I sautéed in Marsala wine. Made a fresh slice of garlic bread as s side dish. My husband loved it &amp; helped himself to seconds. Great recipe!

This was so good! I did have to make some slight modifications due to not having the complete quantities of some of the ingredients...I made it with half of the pasta (4oz), half of the tomatoes, same amount of garbanzo beans, and full amount of cheese (I know. Don't judge me). I left out the olives and added spinach towards the end of cooking time. This made enough for a few servings. It was really filling and tasty, and loved the hint of red pepper flakes for a kick. I will add to it my rotation!

This was beyond delicious!! Thanks so much for your amazing recipes. I could have eaten all 4 portions!!

Loved this simple tasty recipe! I added eggplant to the roast pan and halved the tomatoes- came out very nicely! I also used goats cheese with herbs for a bit of extra flavour. Will definitely make again- thanks Kate for another fabulous recipe!

Amazingly delicious and so easy! Will be adding this to the regular summer meal rotation

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