Chickpeas and Charred Tomatoes Pasta

This is a dish we have made a few times before and have even cooked for our friends Jeremy and Kendra in the recent past. It's super easy and delicious, so we're always willing to make it again.

Chickpeas and Charred Tomatoes Pasta

(adapted from a February 2011 Bon Appetit Magazine recipe)

Serves 4

1 package penne pasta

1 cup roasted garlic hummus (we doubled the amount of hummus and didn't use plain hummus)

2 tbsp olive oil

Pint of cherry tomatoes

1 can of chickpeas, drained and rinsed

5-6 garlic cloves, minced

2 tsp smoked paprika

1/2 cup halved and pitted kalamata olives

1/2 cup chopped cilantro

Cook pasta in a large pot of salted boiling water until al dente. Before draining the water, reserve 1/2 cup of the cooking liquid and whisk the hummus into the liquid.

Meanwhile, add the cherry tomatoes to the heated oil over high heat. Sprinkle with salt and pepper and cook about 10 minutes until blackened in some areas. Add the chickpeas, garlic, and smoked paprika, crushing some of the tomatoes to release their liquids. Mix in the pasta, hummus mixture and then the olives and cilantro. Season with salt and pepper and serve.