Harissa Chickpea Pasta (Printable Version)

Spicy harissa sauce with chickpeas and pasta creates a flavorful, hearty Mediterranean-inspired dish.

# What You 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
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

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup 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. Stir to combine, season with salt and pepper, 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 skillet and toss to coat evenly. Add reserved pasta water if needed to loosen sauce.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped herbs. Adjust seasoning to taste.
08 - Serve immediately, garnished with additional herbs and optional crumbled feta cheese.

# Expert Advice:

01 -
  • Ready in 40 minutes but tastes like you've been simmering it all day.
  • Naturally vegetarian and can be dairy-free, but feels indulgent and deeply satisfying.
  • The heat builds gently, so even harissa newcomers won't feel overwhelmed.
02 -
  • Harissa varies wildly by brand and heat level, so taste as you go—you can always add more, but you can't take it out.
  • Don't skip rinsing the canned chickpeas; the cloudy liquid turns your sauce gluey rather than silky.
  • Pasta water is not a last resort, it's an ingredient—the starch helps the sauce coat the noodles instead of sliding off.
03 -
  • Use high-quality harissa—cheap versions taste muddy and one-dimensional compared to artisanal pastes that still have texture and complexity.
  • Reserve your pasta water before draining; it's liquid gold for loosening sauces and helping them cling to the noodles.
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