Air Fryer Chickpea Tomato Pasta: Hearty Lunch Idea!

Introduction

Air Fryer Chickpea Tomato Pasta is a simple, wholesome meal that combines roasted cherry tomatoes, chickpeas, and spaghetti with everyday seasonings. The air fryer adds a touch of smokiness and depth to the chickpeas and tomatoes, while the pasta ties everything together in a balanced and satisfying dish. It’s quick to prepare and uses easily available ingredients, making it a great option for busy days.

The recipe starts with mixing cherry tomatoes, garlic, onion, and seasonings like basil, smoked paprika, salt, and pepper. These are combined with chickpeas and coated in olive oil before being air fried. The air fryer cooks the mixture evenly, bringing out the sweetness of the tomatoes and adding a slightly roasted flavor.

While the air fryer does its job, spaghetti is cooked separately in salted boiling water. Saving some of the pasta water is important, as it helps create a light sauce when everything is combined later. The cooked pasta is added to the air-fried mixture, along with lemon juice and fresh herbs, for a refreshing touch.

The roasted tomatoes are gently mashed to release their juices, forming the base of the sauce. The dish is mixed thoroughly to coat the spaghetti in the flavors of the roasted vegetables and chickpeas. It’s then garnished with fresh parsley or cilantro and an optional drizzle of olive oil.

This recipe is straightforward, with minimal prep and cleanup, making it an ideal addition to your collection of quick and flavorful meals. It’s customizable, too—feel free to adjust the seasonings or add other vegetables to suit your taste.

Recipe Video

Ingredients

250 gm. / 8.8 oz cooked or canned Chickpeas
250 gm. / 8.8 oz Cherry Tomatoes
2 to 3 Garlic cloves, chopped
1 medium Onion, finely chopped
1 teaspoon Dried Basil
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Smoked Paprika
3 tablespoons Extra Virgin Olive Oil
200 gm. / 7 oz Spaghetti
1/2 cup cooked Pasta Water
1 tablespoon Lemon Juice
Freshly chopped Parsley, or Cilantro

Instructions

Prepare Veggie Mixture: In a large mixing bowl, combine 250 gm. (8.8 oz) cherry tomatoes, 2 to 3 chopped garlic cloves, 1 medium finely chopped onion, 1 teaspoon dried basil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon smoked paprika.
Add Chickpeas: Drain and add 250 gm. (8.8 oz) cooked or canned chickpeas to the bowl.
Mix with Oil: Drizzle 3 tablespoons extra virgin olive oil over the mixture and stir well to combine.
Air Fry Veggies: Transfer the mixture to a pan or basket that fits inside your air fryer (a silicone container works well). Spread it evenly. Air fry at 170°C (340°F) for 20 minutes, stirring midway.
Cook Spaghetti: While the veggies are air frying, bring 6 cups of water to a boil in a pot. Add 1 tablespoon of salt.
Boil Pasta: Add 200 gm. (7 oz) spaghetti to the pot and cook until fully done. Save 1/2 cup of pasta water before draining the spaghetti.
Mash Tomatoes: Once the chickpeas and tomatoes are done, transfer them back to the large mixing bowl. Gently mash the roasted tomatoes using tongs to release their juices.
Combine Pasta: Add the cooked spaghetti to the bowl along with the reserved 1/2 cup pasta water, 1 tablespoon lemon juice, and freshly chopped parsley or cilantro.
Mix Everything: Use tongs to mix everything well, ensuring the pasta is evenly coated with the sauce and ingredients.
Serve and Garnish: Transfer the pasta to serving bowls. Garnish with extra parsley or cilantro and drizzle some additional extra virgin olive oil on top.
Enjoy: Your Air Fryer Chickpea Tomato Pasta is ready! Serve immediately and enjoy!

Recipe Notes

Gluten-Free Option: Substitute regular spaghetti with gluten-free pasta to make the dish gluten-free.
Oil-Free Variation: Skip the olive oil and use a splash of pasta water to mix the seasonings.
Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently to avoid drying out.
Seasoning Adjustments: Feel free to increase or reduce the spices to suit your taste.
Air Fryer Alternatives: If you don’t have an air fryer, you can roast the chickpeas and tomatoes in a regular oven at 375°F (190°C) for 20–25 minutes.
Spaghetti Alternatives: You can substitute spaghetti with any pasta shape like penne, fusilli, or linguine, depending on your preference.
Serving Size: The recipe makes about 2-3 servings. Adjust the quantities if cooking for more people.
Chickpea Texture: For crispier chickpeas, pat them dry before mixing with the seasonings and oil.
Herb Swaps: If you don’t have dried basil, use oregano, thyme, or an Italian herb mix for a similar flavor profile.
Lemon Juice Substitute: If you don’t have lemon juice, apple cider vinegar or a splash of white wine vinegar can provide a similar tanginess.
Tomato Variations: Grape tomatoes or diced Roma tomatoes can be used if cherry tomatoes are unavailable.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare the roasted chickpea and tomato mixture in advance and refrigerate it. When ready to serve, cook the spaghetti fresh and combine it with the pre-cooked mixture.

Can I make this recipe oil-free?

Yes, you can skip the oil and directly air-fry.

What other toppings can I add?

Crushed red pepper flakes, nutritional yeast, or a sprinkle of vegan parmesan can enhance the flavors.

How do I reheat leftovers?

Gently reheat the pasta in a skillet over low heat, adding a splash of water or vegetable stock to keep it moist.

Can I use dried chickpeas instead of canned?

Absolutely. Soak and cook dried chickpeas in advance, then proceed with the recipe as directed.

What can I serve with this dish?

A side salad, garlic bread, or steamed vegetables pairs well with this pasta dish.

Can I add protein to make it heartier?

Yes, grilled tofu, tempeh, or even roasted nuts like almonds or walnuts can be added for more protein.