Save to Pinterest The first time I made harissa chickpea pasta, my apartment smelled like a North African souk for hours. I had bought a jar of harissa on a whim and let it sit in the pantry for months until a rainy Tuesday when I needed something warming but didnt want to leave the house for groceries. Now its the kind of dinner that comes together when I think theres nothing to eat.
I once made this for a friend who swore she hated chickpea pasta anything and she went back for thirds. The harissa builds this deep smoky heat that sneaks up on you, while the lemon brightens everything at the end like someone flipped a switch in a dark room. We ate it standing up in the kitchen because neither of us could wait to sit down.
Ingredients
- 350 g dried short pasta: Penne catches the sauce in its tubes but rigatoni works just as well
- Salt: Generously salt the pasta water until it tastes like the sea
- 2 tbsp olive oil: This becomes the foundation so dont skimp here
- 1 medium onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
- 3 garlic cloves: Minced fresh because jarred garlic never quite hits the same note
- 2 tbsp harissa paste: Start with less if youre heat sensitive then add more as you go
- 1 tsp ground cumin: The earthiness balances the sharp heat of harissa
- 1/2 tsp smoked paprika: Adds another layer of smoke without extra heat
- 1 can diced tomatoes: The juices become the body of your sauce
- 2 cans chickpeas: Rinse them well or the liquid will muddy your sauce color
- 1/2 cup vegetable broth: Water works but broth adds depth youll notice
- Salt and pepper: Taste before you add anything the harissa might bring enough salt already
- 1 lemon: Both zest and juice because you need that bright punch twice
- 2 tbsp fresh parsley or cilantro: Cilantro leans into the North African vibes parsley keeps it classic
- Crumbled feta cheese: Optional but the salty creaminess against the heat is worth it
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente then scoop out 1/2 cup of the starchy water before draining.
- Build your flavor foundation:
- Heat olive oil in a large skillet over medium heat and cook the onion until soft and translucent about 4 to 5 minutes.
- Wake up the spices:
- Stir in garlic harissa cumin and smoked paprika and cook for just 1 minute until the smell fills the kitchen.
- Bring it all together:
- Add diced tomatoes chickpeas and vegetable broth then season and simmer covered for 10 to 12 minutes until thickened.
- Marry the pasta and sauce:
- Toss the cooked pasta into the skillet adding splash of reserved pasta water if it needs loosening.
- Finish bright and fresh:
- Remove from heat and stir in lemon zest lemon juice and herbs then taste and adjust seasoning before serving.
Save to Pinterest This recipe became my go to for potlucks because it serves a crowd and tastes even better the next day. I once brought it to a summer picnic and the host asked for the recipe before she even finished her first bite. Something about the combination of comfort pasta and bold spices makes people feel taken care of without being heavy.
Making It Your Own
Ive learned that harissa chickpea pasta is incredibly forgiving. You can add spinach or kale in the last few minutes of simmering for color and nutrition. Sometimes I throw in roasted red peppers from a jar when I want extra sweetness to balance the heat.
Pairing Suggestions
A crisp white wine cuts through the spice beautifully but honestly an ice cold beer works just as well. In winter I serve it with a simple green salad dressed with nothing but lemon juice and good olive oil. The freshness balances the rich pasta perfectly.
Make Ahead Strategy
The sauce base keeps beautifully in the fridge for three days and actually develops deeper flavor overnight. Cook the pasta fresh when youre ready to eat and toss it with the reheated sauce. This trick saved me more than once when unexpected guests showed up hungry.
- Double the chickpea sauce and freeze half for a future emergency dinner
- Keep a jar of harissa in your pantry for instant spice whenever you need it
- The pasta water trick works with any sauce that needs loosening not just this recipe
Save to Pinterest Theres something deeply satisfying about a vegetarian dish that doesnt feel like its missing anything. This pasta has become the meal I make when I want to feed people well without fuss.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli hold the sauce well and complement the texture of chickpeas.
- → How can I adjust the spice level?
Increase or decrease harissa paste amount according to taste, or add chili flakes for extra heat.
- → Can I substitute chickpeas with other ingredients?
Yes, white beans or roasted vegetables can be used for variation while maintaining texture and flavor balance.
- → What is the purpose of reserving pasta water?
A small amount of saved pasta water helps loosen the sauce and improves its adherence to the pasta.
- → Is this dish suitable for a dairy-free diet?
Yes, simply omit the optional feta cheese to keep it dairy-free and still flavorful.