Description
This Harissa Chickpea Pasta Dish is a vibrant and hearty meal combining tender chickpeas and spicy harissa paste with al dente pasta. Infused with warm spices and fresh herbs, this dish offers a perfect balance of heat, tanginess from lemon, and savory tomato goodness. It’s quick to prepare on the stovetop, making it an excellent weeknight dinner option that’s both flavorful and satisfying.
Ingredients
Scale
Dry Ingredients
- 12 oz dried short pasta (penne, rigatoni, or fusilli)
- Salt, for boiling water
Sauce and Aromatics
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp harissa paste (adjust to taste)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 14 oz can diced tomatoes
- 2 (14 oz) cans chickpeas, drained and rinsed
- ½ cup vegetable broth or water
- Salt and freshly ground black pepper, to taste
Finishing Touches
- Zest and juice of 1 lemon
- 2 tbsp chopped fresh parsley or cilantro
- Optional: crumbled feta cheese, to serve
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions until al dente. Reserve half a cup of the pasta cooking water before draining the pasta. Set pasta aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until it becomes soft and translucent, releasing its sweetness.
- Incorporate spices and garlic: Add minced garlic, harissa paste, ground cumin, and smoked paprika to the skillet. Cook for about 1 minute, stirring frequently until the mixture is fragrant and spices bloom.
- Simmer sauce: Pour in the diced tomatoes, drained chickpeas, and vegetable broth or water. Season the sauce with salt and freshly ground black pepper to taste. Stir everything together and bring to a gentle simmer.
- Cook sauce: Cover the skillet and let the sauce cook for 10 to 12 minutes. Stir occasionally until the sauce thickens and the flavors meld beautifully.
- Combine pasta and sauce: Add the cooked pasta directly to the skillet and toss well to coat all the pasta with the flavorful sauce. If the sauce seems too thick, loosen it by adding some of the reserved pasta water as needed for the desired consistency.
- Finish with lemon and herbs: Remove the skillet from heat. Stir in the lemon zest and juice along with the chopped fresh parsley or cilantro. Taste and adjust the seasoning with salt and pepper as needed.
- Serve warm: Plate the pasta dish warm, garnished with additional fresh herbs and optional crumbled feta cheese for a creamy, salty contrast.
Notes
- You can adjust the amount of harissa paste depending on your preferred spice level.
- Using reserved pasta water helps to create a silky sauce that clings nicely to the pasta.
- For a non-vegetarian option, add cooked chicken or shrimp.
- Feta cheese is optional but adds delicious creaminess and saltiness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Harissa pasta, chickpea pasta recipe, vegetarian Mediterranean pasta, spicy chickpea sauce, quick weeknight dinner
