Add the tomatoes, garlic cloves, fresh basil leaves, Italian seasoning, olive oil, and chickpeas to a large baking dish. Roast at 400ºF for about 25 minutes, or until the tomatoes burst, and the chickpeas are golden brown.
Vegan, High-Protein, High-Iron, High-Fiber. Refrigerate the hummus tomato sauce and pasta in separate airtight containers. Good for 3 to 4 days.