Harissa Chickpea Pasta (Print version)

Spicy chickpeas simmered in harissa-tomato sauce, tossed with pasta for a flavorful Mediterranean dish.

# 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 - ½ tsp smoked paprika
09 - 1 can (14 oz) diced tomatoes
10 - 2 cans (14 oz each) chickpeas, drained and rinsed
11 - ½ 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 the pasta according to package instructions until al dente. Reserve ½ 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 freshly ground black pepper. Stir well and bring to a simmer.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Add the cooked pasta to the skillet and toss to coat. Add reserved pasta water if sauce requires loosening.
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 Tips:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners stop feeling like a chore.
  • The spice hits differently than you'd expect—warm and complex, not just heat for the sake of it.
  • Chickpeas make it hearty enough that nobody misses meat, and your wallet definitely notices.
  • One pot, one skillet, and you're basically done except for cleanup.
02 -
  • Harissa varies wildly between brands—some are eight times hotter than others, so start with less and taste as you go rather than dumping all 2 tablespoons in blindly.
  • Rinsing your canned chickpeas genuinely changes the texture from gluey to creamy, and this is one of those moments where doing the extra step matters.
  • Pasta water isn't just filler; it contains starches that help the sauce cling to the noodles instead of pooling at the bottom.
03 -
  • Reserve pasta water before you forget—I learned this the hard way by standing at the sink with a colander full of drained pasta and nowhere to go.
  • Don't skip the lemon juice; it's what transforms this from tasty to memorable by cutting through the richness and bringing everything into focus.
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