Roast tomato, chickpea, broccoli and feta pasta


Many of our meals lately involve throwing things together before they rot in the fridge. Oh the glamour. Sometimes the dishes work out pretty well. Baby tomatoes were on special and we ended up with the fridge filled with starting to shrivel tomatoes. A dear neighbour had also given me a bouquet of basil from her garden. I was solo parenting the two smalls and the neighbours were popping over for supper so it had to be something quick and easy…


  • Baby tomatoes
  • 1 tin chickpeas
  • head of broccoli
  • large handful of basil
  • 1 bag of penne
  • 2 rounds of feta
  • almonds
  • olive oil, balsamic, oreganum
  • (If I had olives I would have added them to roast with the tomatoes and chickpeas as well)

Halve the baby tomatoes and chuck into a roasting dish. Add the tin of chickpeas. And the head of broccoli. Add the olive oil, balsamic, salt and pepper. We have this incredible oreganum from Cyprus which I add to anything tomato based at the moment. Roast everything together in about 180 degrees.While the veggies are roasting boil the pasta. When the tomatoes have popped and everything is nicely roasted (+/- 20 mins), add the basil and the feta. I mixed the basil through and then crumbled the feta onto the top to grill. Mix through and add some toasted almonds.

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Thankfully I have started getting a bit more sleep so hopefully the recipe contributions here will improve going forward…

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