Harissa Chickpea Spicy Pasta (Printable)

Spicy harissa and chickpeas meld in a tomato sauce, tossed with perfectly cooked pasta 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

# Cooking steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 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, 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 cooked pasta to skillet and toss to coat evenly. Add reserved pasta water if sauce needs loosening.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped herbs. Adjust seasoning to taste.
08 - Serve hot, garnished with extra herbs and optional crumbled feta cheese if desired.

# Expert advice:

01 -
  • It comes together in less than 45 minutes, which means dinner on the table before anyone gets hangry.
  • The harissa-tomato sauce is complex enough to feel restaurant-quality but simple enough that nothing can really go wrong.
  • Chickpeas quietly pack protein and fiber, so you're actually satisfied afterward, not hunting for snacks an hour later.
02 -
  • Harissa paste varies wildly in heat level depending on the brand, so taste before you commit—you can always add more but you can't take it back.
  • The reserved pasta water is magic; it's starchy and silky and transforms a dry sauce into something that clings and coats, so don't skip it or pour it down the drain without thinking.
  • Adding the lemon at the very end is non-negotiable; it cuts through the richness and prevents the whole dish from feeling heavy or one-dimensional.
03 -
  • If you want more heat, add extra harissa or a pinch of chili flakes to half the batch so you can taste it first and adjust the rest accordingly.
  • Feta crumbles on top aren't optional once you try them—the salt and creaminess create a textural moment that elevates the whole thing.
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