Harissa Chickpea Pasta (Printable)

Hearty pasta with chickpeas and spicy harissa-tomato sauce, finished with lemon zest and fresh herbs.

# Ingredient List:

→ 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 - 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 until al dente according to package instructions. Reserve 1/2 cup of 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 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, chickpeas, and vegetable broth. Season with salt and pepper, stir well, then bring to a simmer.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Add cooked pasta to the skillet and toss to coat evenly. Add reserved pasta water as needed to loosen sauce.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped parsley or cilantro. Taste and adjust seasoning if necessary.
08 - Serve immediately, garnished with additional herbs and optional crumbled feta cheese.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but honest timing means dinner in forty minutes flat.
  • Harissa does all the heavy lifting, so one little jar of paste becomes your secret ingredient for depth and warmth.
  • Chickpeas make it filling enough to satisfy without any meat, and the lemon at the end keeps everything bright and balanced.
02 -
  • Harissa brands vary wildly in heat; always taste a tiny bit on your tongue first or you might make the whole pot inedible.
  • Don't skip rinsing the chickpeas—that canning liquid will make your sauce gluey and dull, not silky.
  • The lemon at the end is not optional; it's what transforms a spicy dish into something balanced and sophisticated.
03 -
  • Reserve your pasta water before draining—that starchy liquid is your sauce's best friend when it needs loosening.
  • Taste as you go, especially with the lemon; it's the difference between a good dish and one that makes people ask for seconds.
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