Harissa Chickpea Pasta Dish (Print Version)

Spicy harissa and chickpeas blend with tomato sauce and tender pasta for a flavorful main dish.

# Components:

→ Pasta

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

→ Chickpeas & Sauce

03 - 2 tablespoons olive oil
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 tablespoons harissa paste (adjust to taste)
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 14 ounces canned diced tomatoes
10 - 2 cans (14 ounces 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 tablespoons chopped fresh parsley or cilantro
15 - Optional: crumbled feta cheese, to serve

# Method:

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 chopped onion and sauté for 4 to 5 minutes until soft and translucent.
03 - Stir in minced garlic, harissa paste, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, drained chickpeas, and vegetable broth. Season with salt and freshly ground black 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 the cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time to loosen.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped herbs. Taste and adjust seasoning as needed.
08 - Serve immediately, garnished with additional herbs and optional crumbled feta cheese.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress or takeout guilt.
  • The harissa-tomato sauce is deeply flavorful without tasting heavy, leaving you satisfied but not sluggish.
  • Chickpeas give you real protein and fiber, so this works as a complete meal on its own.
  • It's naturally vegetarian and dairy-free if you skip the feta, making it easy to feed everyone at the table.
02 -
  • Harissa varies wildly by brand, so start with 1.5 tablespoons and taste as you go—you can always add more heat, but you can't take it back.
  • Don't skip rinsing the chickpeas; that starchy liquid will muddy your sauce and make the texture gluey instead of light.
  • The lemon at the end isn't optional—it's what transforms a good spicy pasta into something that tastes intentional and alive.
03 -
  • Toast your dried spices gently in the hot oil for a few seconds before adding harissa—it wakes them up and makes the flavor feel rounder and more intentional.
  • If you love heat, stir a pinch of chili flakes or red pepper into the finished dish instead of adding more harissa, which can make the sauce bitter if overdone.
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