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Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas, this quick-cooking pasta is like summer in a bowl. Rosemary oil fried chickpeas, lemon, and linguine pasta, all tossed with a “jammy” cherry tomato pasta sauce, kale, and plenty of basil. Serve topped with creamy burrata cheese, fried rosemary, lemon, and extra crispy chickpeas. This is the perfect summer dinner, all made using pantry staples and garden produce. Simple yet so delectable, and ready in under 45 minutes. Most importantly…every twirl of pasta is mouth-wateringly delicious.

overhead photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

To say that I’ve been working on this pasta for a while now would be a bit of an understatement. For whatever reason, this very simple…ish pasta took me forever to perfect. But last week I finally got it just right, and I’m so excited to share all the details.

This pasta is inspired simply by the overflowing rosemary bush in our greenhouse and my love of cherry tomatoes. I wanted to make a new summer pasta using sweet, juicy cherry tomatoes. But instead of using basil, my go-to herb, I wanted to switch things up and use rosemary. I love rosemary, but I don’t use it as often as I should. It can be a super powerful herb and has an intense flavor. But when used correctly it can really add so much to a dish. In today’s case, the rosemary helps to reinvigorate the average summer tomato pasta with fresh, exciting flavor.

raw tomatoes in box

I have so much to say about this pasta…so much.

But, if only one thing I say sticks with you today, let it be this…every last twist of pasta is DELICIOUS. It’s saucy, herby, bursting with jammy tomatoes, layered with creamy burrata cheese, and topped with crunchy fried chickpeas infused with rosemary and lemon.

It’s the pasta of summer, and it’s just what you need in your life. Today. Tomorrow. This weekend. Basically every other day from now until mid-late September.

Am I being dramatic? Why of course, but everything I’m saying is true. There is not one thing not to love about this pasta.

Crisp Lemon Rosemary Chickpeas in skillet

(chickpeas in skillet)

Jammy Cherry Tomatoes in skillet

It all starts with the oil and the chickpeas. As of recently, I’ve really been obsessed with frying chickpeas in olive oil with fresh herbs and lemons. It’s my go-to when I want to add texture and crunch to a dish.

Of course, it’s awesome that this is a healthy obsession, but honestly, these chickpeas can become addicting. Maybe even more so than a potato chip? For me, for sure, but I think everyone will have their own opinion on that…

Anyway, the key is to crisp the chickpeas in a good amount of olive oil alongside fresh rosemary. As the chickpeas crisp, the rosemary fries in the oil, infusing all that olive oil with intense rosemary flavor. During the last minute of cooking, toss in some thinly sliced lemon and let that fry up as well. Remove everything but the oil from the pan and season it all with salt and pepper.

Now you have perfectly crisp chickpeas, fried rosemary, and fried lemon…

Try not to eat them all before the pasta is even assembled.

side angled photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

OK, now, boil-off your pasta. You can really use any cut of pasta you love most, but I’d recommend a long cut. I find it works really well with this sauce.

While the pasta is cooking, make the “jammy” tomatoes. Also known as burst cherry tomatoes that have been cooked down until they are sweet and jammy. Cook the tomatoes in all that reserved rosemary oil until they burst and release their juices. Add apple cider vinegar, and fig preserves. Yes, vinegar and preserves. I know it’s very odd, but please do trust me here. The vinegar balances the acid in the tomatoes, while the jam adds the slightest bit of sweetness and lends a nice “jammy” texture to the sauce. If you don’t want to use preserves, I’d recommend a touch of honey instead.

By the time the pasta is done cooking, the sauce should be pretty much ready. Add the pasta to the tomatoes along with a touch of butter, fresh Tuscan kale, and plenty of fresh basil. Toss until you really smell that basil. Season with salt and pepper and you’re ready to EAT.

overhead close up photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Well almost…the plating is very important and should go as follows:

Pasta, room temperature burrata, a sprinkle of crispy chickpeas, and then any reserved fried rosemary and lemon.

Seems really fancy, right? But it’s actually so simple and made entirely in one pan (ok, two including the pasta cooking pan). And all in under 45 minutes minutes.

This one is as close to perfect as a summer pasta could get.

side angled close up photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

If you’re someone who enjoys a gluten-free diet, this can easily be made using gluten-free pasta. And if you’re vegan? Simply omit the butter and burrata cheese. No need to add any additional ingredients, as the pasta is delicious enough on its own.

I’d recommend serving this with my balsamic peach spritz and cobbler for dessert. Perfect any night of the week.

overhead photo Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas with fork on plate twirling the pasta

If you make this jammy cherry tomato pasta with crisp lemon rosemary chickpeas be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 can (14 ounce) chickpeas, drained and patted dry
  • 3 sprigs fresh rosemary (use less for a less intense flavor)
  • 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
  • kosher salt and black pepper
  • 1 pound linguine or other long cut pasta
  • 4 cups cherry tomatoes
  • 3 cloves garlic, smashed
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fig preserves/jam or honey
  • 3 tablespoons salted butter (optional)
  • 1 bunch Tuscan kale, finely shredded
  • 1 large handful fresh basil, roughly chopped
  • 2 balls fresh burrata cheese, at room temperature

Instructions

  • 1. Heat a large, high sided skillet over medium heat. Add the olive oil, chickpeas, and rosemary, and cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. It's OK if some of the chickpeas are popping. Add the lemon and cook another minute, until fried. Remove the chickpeas, rosemary, and most of the lemon from the oil to a paper towel-lined plate. Season with salt and pepper. Set the skillet aside.
    2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
    3. Meanwhile, place the skillet with the rosemary-infused oil still inside over high heat. When the oil shimmers, add the tomatoes, garlic, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Reduce the heat to low, add the vinegar, preserves or honey, and a splash of the pasta cooking water (3-4 tablespoons). Simmer 5-10 minutes, until the sauce reduces and is "jammy".
    4. Add the pasta, kale, and basil, tossing to combine. Crumble in the fried rosemary, reserving 1 sprig for topping. If needed, thin the sauce with additional pasta cooking water.
    6. Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon. Enjoy!

horizontal photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

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Comments

  1. I made this last night and simply LOVED it! SO different! I will post on IG later today and tag you in it 🙂

    1. Hey Amanda,
      Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  2. 5 stars
    This is one of the best pasta that I’d ever try, so tasty and complex, well balance, I used honey instead of fig preserve and was wonderful. Thanks for sharing your wonderful recipes, this is a must💕

    1. Hey Maru,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

  3. 5 stars
    I made this for dinner tonight and ohhhh my was this absolutely amazing! My husband and I loved everything about it; each bite is bursting with flavor. It’s so complex and not flat. I was nervous about the ACV and fig preserves, but they enhanced the flavors so beautifully. We’ll definitely make this again!

    1. Hey Neha,
      Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan

  4. 4 stars
    I made this last night and thought it was wonderful BUT help – cooking the chick peas was a dangerous experience… I rinsed and patted dry but maybe not dry enough. As I cooked them in the 1/3 C oil they exploded and shot at me, on the floor, everywhere. With that hot oil, it was a little precarious. What did I do wrong? I used a cast iron skillet at medium heat. I actually lost quite a few of the chick peas as they shot to the floor. I used organic chick peas from Thrive that came in a cardboard box. I loved the recipe but need to figure out how to cook those chick peas.

    1. Hey Penny,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! So sorry to hear about the chickpeas! You do want to make sure that they are super duper dry, water and oil don’t mix well! Have a great week:) xTieghan

    1. Hey Jan,
      Thanks so much! Sorry I’ve not tested this in the instant pot, but let me know if you give it a try! xTieghan

  5. 5 stars
    This recipe was SO delicious. Amazing, fresh flavors. I had to stop myself from having a second serving. Can’t wait to eat some for lunch tomorrow. Thank you for this amazing recipe. Going to select another one of your recipes to make:)

  6. 5 stars
    If you are reading this and have not yet tried this recipe, try it immediately! 😂 it’s soooo delicious! We have made it quite a few times and it is just so tasty 😋 i have made it with Burrata but at others times substituted with fresh mozzarella. But tonight, we tried it w a dollop of ricotta and I would strongly suggest. Thanks for keeping our house stocked with great recipes HBH! Like many of your other ones, this is a keeper.

    1. Hey Samantha,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  7. 5 stars
    First time I made this, the zest ribbons were too thick (had too much white) and they tasted super bitter. I had to pull them out. The second time I made it, I used a coarse Microplane grater and didn’t have this issue + all the zing of the zest. SO GOOD!

  8. 5 stars
    Oh my god this was amazing! I don’t know how a simple pasta dish tasted so good, but it did! Absolutely perfect. I used balsamic instead of ACV. The flavors were incredible, and the crispy chickpeas are a must, don’t leave those out!! Seriously so good!!!

  9. 5 stars
    This jammy cherry tomato pasta was very good and easy. Unfortunately I didn’t have fig anything so I used honey making my dish more sweet than savory. Perhaps agave nectar would have been a bit less sweet; but I bet those little fig seeds would add great additional texture. Reviews indicate some folks added red pepper flakes although not listed as an ingredient, it was a good add. Hubby added more as he loves heat.

  10. 5 stars
    Just adding another review to say I just purchased your cookbook and it was worth every penny. You are a talented and skilled chef

  11. 5 stars
    I was so excited to try out this recipe, I’m not a very good cook and this meal turned out amazing. I felt so proud because my husband took photos of it and said it was his favorite meal I made

    I’m going to buy her cookbook. This recipe sold me.

    1. I am so glad this turned out so well for you, Alyssa! Thank you for trying it! I hope you love the recipes in my book!! xTieghan

  12. 5 stars
    OMG this is amazing. I used the end of my summer garden of tomatoes, swiss chard, basil, lemon and rosemary. So I used some swiss chard and some kale. And I used squid ink pasta which made the colors as wonderful as the flavor. WOW!!

  13. 5 stars
    So good! I’m glad I had the figs because it definitely make the recipe. Great way to use up your tomatoes.

  14. 5 stars
    Made this tonight with our garden tomatoes and my husband declared it was one of our best dinners of the summer.

  15. 4 stars
    Loved the tomatoes in this! My lemon cane out really bitter though. I wonder what I could do to prevent it! Otherwise, so good.

    1. Hey Carolina,
      Thanks for trying the recipe. You want to make sure the lemons are really caramelized so they do not have a bitterness to them. I hope this helps for next time!

  16. 5 stars
    This recipe is yum! & easy enough for someone loke me who doesn’t cook a lot. Thank you for creating it. It really does taste like summer.

  17. Made this last night and it was DELISH! It was hard to not gobble up all of those crispy chickpeas before the pasts was finished. I think lemon rosemary chickpeas is my favorite new snack! Those of you having trouble making them crispy, the trick is to make sure they are super dry. I rinsed and drained in a colander then spread them on paper towels and patted dry with paper towels. Then I let them air dry in the fridge a bit. They turned out super crispy!

    1. Love that! I am really glad this turned out so well for you, Krista!! Thank you for trying it! xTieghan

  18. 5 stars
    My daughters and I cooked this on holiday (we did leave out the kale) for the family 8 of us it was absolutely delicious a huge success the flavours are amazing – this will be a recipe that gets handed down in family lore
    Thank you 💕

    1. That sounds so sweet! I am really glad you all enjoyed this recipe, Debbie! Thank you for trying it! xTieghan

  19. Made this tonight. It was amazingly delicious! My husband asked that this be his “birthday dinner” next year😄 The chickpeas were not as crispy as I had hoped. Probably will cook them longer next time, and dry them even more. Thank you for sharing this recipe!

    1. Hi Tim,
      A bunch of tuscan kale is the bunch that the kale would be sold in at the store. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. 5 stars
    This recipe is so amazingly delicious and easy to make. SO GOOD. The combination of the jammy sauce with the tomatoes and the chickpeas and rosemary….just so good.

  21. Probably one of my most favorite recipes. 1. It was very easy to put together 2. It was very fresh and I didn’t feel guilty at all eating this.

    I didn’t have chickpeas on hand, so I swapped them out for chicken + fennel sausage. I will be trying it again soon with the chickpeas and I’m sure it will he just as phenomenal.

  22. 4 stars
    This recipe was so unique and included so many of my favorite ingredients, I just had to try it. Thoroughly enjoyed it. Only had 1/2 the amount of pasta, but that was perfect for us. Thank you!

    1. I am so glad this turned out so well for you, Tamara! I hope your friends love it just as much!! xTieghan

  23. 5 stars
    I made this for dinner tonight and it was amazing!!! I used angel hair pasta instead and think I cooked too much (1lb. dry) – would half that next time if I used angel hair again. I cooked my tomatoes a little longer too and didn’t have any whole tomatoes left in the end, so would def pay attention to that next time. But all in all, it was great. The crispy Chickpeas are addicting! Thanks for all your recipes – they’re always so good!!

    1. Hi Sarah! I am really glad this recipe turned out so well for you!! Thank you for trying it! xTieghan

  24. 5 stars
    Absolutely delicious! My second meal made from halfbakedharvest always so much flavour. I will continue to follow and cook😃🥰

  25. 3 stars
    I made this recipe today, and found that with the fig preserves and the apple cider vinegar, my jammy cherry tomato sauce turned out too sweet! Maybe because my cherry tomatoes were plenty sweet. I upped the red pepper flakes to try and fix it. Any suggestions on what to do for next time?
    Also I found that on the skillet, the chickpeas didn’t crisp as much as I wanted them. I ended up roasting them at 400 degrees for 10 minutes longer to get a crispier chickpea.

    1. Hi Neela, next time just omit the preserves for a less sweet sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  26. 5 stars
    This was amazing… I would maybe double the lemon next time but otherwise perfect as is! Great summer meal.

  27. 5 stars
    Do you think the chickpeas and/ or tomato sauce can be made ahead of time (1-2 days ahead of serving?)

    1. Hi May,
      I would not recommend prepping this 1-2 days ahead of time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. OMG—I think this was one of the best things I’ve ever made. I knew it would be delicious, but didn’t expect the flavors to be so complex!! Pasta with burst cherry tomatoes (usually fried up in oil, garlic, and chili flakes) is my go-to meal when I have nothing else in the pantry, so I figured this would be a bit of an upgrade on that. But it’s about 100x better! I’ll never go back!

    The fig and vinegar are total game changers, and all the kale and basil add the perfect bit of freshness… and it was so easy! Thank you!

    1. Hi John! Yes, if you are using the butter just divide the 3 tablespoons and add it on top of each plate! I hope you love this recipe! Please let me know if there is anything else I can help with! xTieghan

  29. Hi! Do you think i’d be able to user a strawberry/rhubarb jam and red wine vinegar instead of the fig preserves and apple cider vinegar? I also have honey but was wondering if the jam would be a better alternative

    1. Hey there! I would recommend using the honey. I think that will work better. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  30. 5 stars
    The best thing about this recipe, which I’ve made for a zillion other menus, is the jammy tomatoes. Seriously, these turn almost anything into an amazing dinner made with love. Thank you!! (The whole meal is also scrumptious- but my heart belongs to the jammy tomatoes)

  31. Hi Tieghan,
    I made this for dinner the other night and it was delicious but I had a few questions. Do you remove the rosemary from the stalks at some point (so that there a little pieces of rosemary in the dish)? And, my chickpeas came out soggy, not crunchy but they still tasted good 🙂 How do you get them crunchy?
    Thanks!
    Melissa

    1. Hi Melissa,
      Thanks so much for trying the recipe! You do not add the rosemary back in, it just simply helps to season the olive oil and chickpeas. As for the chickpeas I would recommend drying them off before adding to the skillet and you should have nice crispy chickpeas after 10 minutes. Please let me know if you have any other questions! xTieghan

  32. 5 stars
    This dish remains our favorite!! I washed up 4 cups of cherry tomatoes out of our garden last summer and froze them in a zip lock freezer bag for this dish. It turned out beautifully!

  33. 5 stars
    Quite possibly my favorite pasta recipe EVAH! Sooooo delicious! Going to have to double the crispy chickpeas next time, because we kept munching on them before the dish was served! Sooooo good!

  34. We cooked this recipe last night and it was absolutely delicious! Super easy to make 🙂 thanks so much for sharing!

  35. 5 stars
    This is so good! I had to sub in mozzarella because my grocery store didn’t have burrata, but all the other ingredients I had at home. I’ve never made anything like it before, but I loved it and have eaten the leftovers twice since yesterday. My 2 year old has gobbled it down, and I shared it with friends who also wanted to recipe! I will say my chickpeas weren’t crunchy, but, after reading the comments, I think maybe I needed more oil. I look forward to making this again!

  36. 5 stars
    I don’t make pasta dishes much but after my neighbor brought this over for dinner one night, I HAD to have it again. It is now an absolute favorite of mine to make and to eat. Thank you!!!

  37. 5 stars
    About to use up the last of my garden tomatoes to make this 1 more time. I crave this pasta! It is so delicious! All the flavors are amazing! And I double the chickpeas and snack on them. Haha. I’ve even made just the chickpeas as a snack when I had guests over. Huge hit!

  38. I finally made this dish & it’s AWESOME!! Perfect balance of flavors! I used spinach instead of the kale. Thanks for another great recipe!

  39. 5 stars
    Just made this for dinner. Got the seal of approval from my carnivorous husband. I think I’ll be finding popped chickpeas in strange places for a few days! Will definitely be making again- thanks!

  40. 5 stars
    Made this last week and am making it again tonight! Can’t get enough! I was pleasantly surprised with how amazing and flavorful this was. My usual store didn’t have burrata so I subbed in mozzarella and it was great. Just saw fresh picked tomatoes and basil downstairs up for grabs (we have an organic garden at work!) so now I’m even more excited to make it again!

  41. 3 stars
    I followed this recipe to a tee and was a bit disappointed. I thought the flavours fell flat. I was expecting it to be more “saucy”. My husband enjoyed it. Unfortunately, neither my chickpeas nor my rosemary was crispy. I might use this recipe as a guide for my own twist. But I would not make this specific recipe again.

    1. Hi Trish! I am sorry to hear this. I have a tutorial of this recipe on my instagram if you would like to check it out. I hope you love other recipes on my blog! xTieghan

  42. 4 stars
    Made this dish last night and found that the sauce was not enough for the specified 1lb of pasta. Added pasta water to skillet but that only watered down the yummy jammy sauce with dried up quick. Also my chickpeas (toweled dried) popped so much they were jumping out of the skillet. The dish was still very delicious. Will make again

  43. 5 stars
    This was soooo good. My husband was a little leery of chickpeas being the protein, but then he couldn’t keep his hands off of them after they were fried and waiting on the plate for the rest of the dish to finish. I can’t stop eating the leftovers! Thanks for creating an easy, delicious recipe with items I already have in my pantry and fridge. It’s definitely a keeper!

  44. Always a 10/10!!! Not sure how you do it!! Flavours are amazing. Fresh, zesty, herbaceous, sweet & slaty. So delicious. Will definitely make again and again!

  45. Tried this with my mom and it came out GREAT!!!! Really, really love the fig preserve and burrata cheese. Literally depression gone, life thriving, thank you for the recipe 🙂

  46. 5 stars
    Delicious!!! The red pepper and basil with the lemon and rosemary was the perfect combination! I could not find the cheese so I chopped up some fresh mozzarella and tossed it in and the end. It worked perfectly !

  47. 4 stars
    Very, very good sauce. First time I made it the chickpeas really didn’t do it for me, maybe that’s a matter of preference and taste. I could def snack on the crunchy chickpeas all day tho. Follow the recipe with plenty of oil and time and the chickpeas will crisp. I just made this recipe the exact same way using bacon in place of chickpeas. I added the lemon and rosemary to the bacon as it fried. The sauce is delicious either way, definitely going to be a go to base recipe for all my garden tomatoes.

  48. 5 stars
    This recipe is INCREDIBLE! I can’t wait to make it for my family! Using fresh pasta really puts it over the top! Thank you Tieghan!

  49. 5 stars
    This is absolutely delicious. Fairly simple and oh so good! Unique and lots of flavor.I will definitely make this again and again.

  50. 5 stars
    By far one of the favorite pasta dishes I’ve made!! Even with some substitutions for what I had on hand (mozzarella pearls and arugula instead of burrata and kale), was simply perfection. And super easy too. Will definitely be making again!

  51. 4 stars
    Made this last night. Very quick/easy and was delicious. I substituted the preserves for fresh peaches though that I cooked up with the tomatoes. They were sitting on my counter ripe, and I couldn’t not try it! My 3 year old, husband and I all loved it.

  52. 5 stars
    Amazing. It looked a little plain, but the flavors were stunning. My meat eater family loved this too. Words don’t do it justice. Another inspired recipe

  53. This sounds unreal and so up my alley. I’ve recently learned I’m allergic to chickpeas, lentils and peas. I know it won’t be the same but I’d love any suggestions to sub for the fried chickpeas (hating that I can’t eat them btw). Thanks!

    1. Hey Jen!! Honestly, I would just omit the chickpeas, BUT do make sure to make the oil. So use all the olive oil, fry the rose + lemon and then continue on as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  54. 5 stars
    I had my doubts as I was making this, but it turned out so delicious— a super yummy lite summer dish. I would recommend starting the pasta when you begin the recipe because I was waiting for about 15 minutes for the water to boil and the pasta to finish before I could continue the recipe. Have you ever ventured into making your own burrata? I have always wanted to try it but I have no idea how involved it is. Maybe a recipe idea for HBH? Continue the awesome recipes!

    1. Hey Sarah! I actually have never tried making burrata, but I obviously should, I will look into it! 🙂 Please let me know if you have any other questions. I am so glad love this recipe! Thank you! xTieghan

  55. 5 stars
    Made them last night. I substituted half the pasta with whole grain and the other half with zoodles. Turned out amazing.
    Tahanks for the recipe tieghan.

  56. Looks great and I’ll definitely try this. But I have a chickpea question. Whenever I make similar chickpea recipes where they are described as becoming crisp, they never come out crisp. They’ve come out tasty, but more chewy than crisp. I’m using canned chickpeas, which is what you’re calling for. Am I doing something wrong? Any tips?
    thanks!

    1. Hey Lisa!! I think if you follow this recipe they will be crisp! Cooking the chickpeas in a skillet in oil really gets them crisp on the outside. Something I like to do is to drain the chickpeas, then pat them dry with a paper towel before adding to the oil. This helps them to crisp nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  57. this looks amazingly delicious! i cant help reading it and thinking i want to make it with polenta instead of pasta…those chickpeas and tomatoes, OMG!