Pasta with Chickpeas and Charred Tomatoes

pasta tomato low fat vegetarian quick & easy low cal high fiber dinner chickpea healthy low cholesterol bon appétit vegan pescatarian dairy free peanut free tree nut free soy free kosher

The Bon Appétit Test Kitchen

Makes 4 servings

Source

Ingredients

8 ounces penne pasta

1/2 cup purchased plain hummus

2 tablespoons extra-virgin olive oil

2 12-ounce bags cherry tomatoes

1 15-ounce can chickpeas (garbanzo beans), drained

3 garlic cloves, pressed

1 teaspoon smoked paprika

1/2 cup halved pitted kalamata olives

1/2 cup chopped fresh cilantro

Method

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.

Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.