Harissa Chickpea Pasta (Printable)

Spicy harissa chickpeas simmered in tomato sauce and tossed with pasta for a flavorful Mediterranean 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 (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

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 4 to 5 minutes until soft and translucent.
03 - Incorporate minced garlic, harissa paste, ground cumin, and smoked paprika. Cook for 1 minute, stirring frequently, until fragrant.
04 - Add diced tomatoes, drained chickpeas, and vegetable broth. Season with salt and freshly ground black pepper. Stir to combine and bring to a gentle simmer.
05 - Cover skillet and cook for 10 to 12 minutes, stirring occasionally until sauce thickens and flavors meld.
06 - Add cooked pasta to the skillet and toss to coat evenly. If needed, add reserved pasta water to loosen the sauce.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped parsley or cilantro. Adjust seasoning if necessary.
08 - Serve immediately, garnished with additional fresh herbs and optional crumbled feta cheese.

# Helpful Tips:

01 -
  • It comes together faster than delivery, yet tastes like you've been simmering something all afternoon.
  • The harissa gives you that warm, complex heat without needing a dozen specialty ingredients.
  • Chickpeas turn this into real, sustaining food—the kind that keeps you satisfied long after dinner.
02 -
  • Don't skip rinsing the canned chickpeas—that cloudy liquid will make your sauce look murky and taste starchy instead of clean.
  • Harissa varies wildly between brands; some are gentle, some are nuclear; taste a tiny amount before committing the full two tablespoons.
  • The lemon at the end isn't optional—it's the thing that transforms this from good to luminous, cutting through the richness and making every flavor pop.
03 -
  • Save your pasta water religiously—that starchy liquid is liquid gold for loosening sauces and helping them cling to the noodles.
  • Don't be shy with the final lemon and herbs; they're not garnish, they're the thing that transforms the whole dish.
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