Harissa Chickpea Pasta (Printable version)

Spicy chickpeas and pasta mingle with harissa-tomato sauce for a flavorful, satisfying dish.

# What You'll Need:

→ Pasta

01 - 12 oz dried short pasta (penne, rigatoni, or fusilli)
02 - Salt, for pasta water

→ Chickpeas & Sauce

03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 tbsp harissa paste
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 14 oz canned diced tomatoes
10 - 2 cans (14 oz each) chickpeas, drained and rinsed
11 - 1/2 cup vegetable broth or water
12 - Salt and freshly ground black pepper, to taste

→ To Finish

13 - Zest and juice of 1 lemon
14 - 2 tbsp chopped fresh parsley or cilantro
15 - Optional: crumbled feta cheese, to serve

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until softened and translucent.
03 - Stir in minced garlic, harissa paste, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, chickpeas, and vegetable broth. Season with salt and black pepper. Stir and bring to a simmer.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens and flavors meld.
06 - Add cooked pasta to the skillet and toss to coat with sauce. Add reserved pasta water as needed to loosen consistency.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped herbs. Adjust seasoning to taste.
08 - Serve immediately, garnished with additional herbs and optional crumbled feta cheese.

# Expert Advice:

01 -
  • It comes together faster than the time it takes to boil water, and tastes like you've been simmering it all afternoon.
  • Chickpeas are your secret weapon: they're hearty enough to satisfy even meat-eaters, and they soak up every spicy, garlicky note without apology.
  • One pan, minimal cleanup, and the kind of fragrance that makes your kitchen smell like a restaurant you'd actually want to eat at.
02 -
  • Don't drain your pasta water until you know you'll need it—it has starch that actually helps sauce cling to noodles instead of sliding off.
  • Harissa varies wildly by brand. Some are gentle, others are fire. Taste as you go, especially the first time you make this.
  • Timing is everything: garlic burns in a heartbeat, so add it just before the harissa, not before.
  • Lemon juice at the end isn't optional—it's the difference between a good sauce and one that tastes like something you'd order at a restaurant.
03 -
  • Reserve pasta water before you drain—don't save the starchy water from the colander, actually catch it as you pour.
  • Taste the sauce before adding the pasta; salt and heat levels matter more than any recipe tells you because every harissa brand is slightly different.
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