Harissa Chickpea Spicy Pasta (Printable)

A hearty dish of spicy harissa tomato sauce with chickpeas and perfectly cooked pasta.

# 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 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

# Method:

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

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering something all afternoon.
  • The harissa brings a warm, complex heat that feels sophisticated but stays completely approachable.
  • Chickpeas make this hearty enough to satisfy, while staying light enough for a weeknight.
02 -
  • Don't skip reserving pasta water—that starch is what binds sauce to noodles and prevents everything from clumping into a sad pile.
  • Taste the harissa before committing the full 2 tablespoons; brands vary wildly in their bite, and you can always add more heat but you can't take it back.
  • The lemon at the end isn't optional—it's the difference between a warm spicy dish and something that sings with balance and life.
03 -
  • Toast your cumin and paprika in the hot oil for 10 extra seconds before adding garlic—this small pause deepens their flavor so much you'll taste the difference.
  • Crush a few chickpeas against the side of the skillet as the sauce simmers; it thickens naturally and adds a creaminess no cream could match.
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