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?Garlicky burst cherry tomatoes, sautéed soy mushrooms and roasted spiced chickpeas with pasta?This kinda looks like a holiday pasta bowl??!
?Recipe: Toss 1-15oz can chickpeas (rinsed and drained) with a little olive oil (to coat) + 1-1/2 tsp paprika + 1-1/2 tsp chili powder + 3/4 tsp garlic powder and salt to taste. Rub chickpeas in spices and olive oil so evenly coated. Roast at 400F until just crispy. Meanwhile, sauté 8oz thickly sliced cremini or white mushrooms in a little olive oil in non-stick skillet. Let mushrooms brown on one side before moving them. Sauté until both sides are browned. Reduce heat and add a generous splash of soy sauce. Cook another 15 seconds before removing mushrooms from skillet. Wipe skillet clean. Add a little more olive oil and sauté 1 lb cherry tomatoes until they release their juices, stirring regularly. Once they have started to burst, add 5 sliced garlic cloves and sauté another minute while mixing and gently pressing down on the tomatoes. Add the roasted chickpeas and sautéed mushrooms and cook on medium-low until juice released by tomatoes has thickened (about 5 minutes), adding more olive oil as needed. Once sauce has thicker consistency, stir in 2 tsp apple cider vinegar, 1 tsp hot sauce, 1-2 tsp maple syrup. Mix and cook another few minutes. Adjust vinegar, maple syrup and hot sauce as desired. Salt to taste. .
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