Harissa Chickpea Spicy Pasta (Printable)

A vibrant, spicy chickpea pasta simmered in harissa-tomato sauce with fresh herbs and a hint of lemon.

# 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 - 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 following package directions. Reserve 1/2 cup of pasta water, drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 4 to 5 minutes until soft and translucent.
03 - Stir in 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. 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 skillet and toss to coat evenly. 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 - Plate the pasta and garnish 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.
  • The harissa gives you that restaurant-quality depth without any fussy techniques.
  • Chickpeas make it hearty enough to satisfy, but light enough you won't feel sluggish afterward.
02 -
  • Don't skip rinsing the canned chickpeas; the liquid makes the sauce gluey if you leave it in.
  • Harissa paste varies wildly in heat level between brands, so taste your sauce before serving and add more if you want it spicier.
  • The lemon at the end is non-negotiable; it's what transforms this from good to the kind of meal you think about days later.
03 -
  • Reserve your pasta water before draining every single time; this starchy liquid is the secret to sauces that coat rather than pool.
  • Add the lemon at the very end after removing from heat so you preserve its bright acidity instead of cooking it into submission.
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