Pasta with Roasted Tomatoes and Chickpeas

olivesfordinner.com

Miriam Feese

subheading: for the tomatoes:

8 oz small tomatoes, left on the vine

1 to 2 TB olive oil

salt and pepper

2 to 4 cloves garlic, minced

subheading: for the chickpeas:

15.5 oz can chickpeas, drained and rinsed

1 tsp oil

1 tsp dried basil

¼ tsp salt

subheading: for the panko:

½ cup panko

2 tsp olive oil

subheading: for the sauce:

2 TB olive oil or vegan butter, divided

2 small shallots, sliced

2 TB coconut cream (scrape the thick stuff off the top of the can)

lemon, zested (reserve half) and ½ juiced

subheading: to serve:

2 servings of pasta, cooked and drained

¼ cup fresh parsley, chopped

reserved lemon zest

1 TB capers

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