Harissa Chickpea Pasta Dish (Printable)

Hearty pasta tossed in spicy harissa-tomato sauce with chickpeas and fresh herbs.

# 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 (adjust to taste)
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1 (14 oz) can diced tomatoes
10 - 2 (14 oz) cans 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 4 to 5 minutes until soft and translucent.
03 - Stir in 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 pepper. 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. Add reserved pasta water if the sauce needs loosening.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped parsley or cilantro. Adjust seasoning as needed.
08 - Serve immediately, garnished with additional herbs and optional crumbled feta cheese.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes and tastes like you've been simmering it all day.
  • The chickpeas give you real substance and protein without needing meat, and the harissa does all the heavy lifting on flavor.
  • Once you nail this, you've got a template you can riff on forever with whatever vegetables are sitting around.
02 -
  • Harissa tastes different depending on the brand and how hot it is, so taste as you go and add more if you want it spicier rather than dumping it all in at once.
  • The pasta water isn't optional—it has starch that helps the sauce cling to every piece and creates a light binding that takes this from loose to luxurious.
  • If your sauce seems thin after the 10–12 minute simmer, let it go a few more minutes uncovered; if it's too thick, add broth or water by the tablespoon.
03 -
  • Buy good harissa—it's worth it; cheap versions taste thin and bitter, while quality ones taste complex and mellow.
  • Add the lemon juice to taste at the very end rather than earlier; it's your volume control for bringing flavors into focus without tasting acidic.
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