Harissa Chickpea Spicy Pasta (Printable Version)

Spicy pasta with harissa sauce, chickpeas, fresh herbs, and a hint of lemon zest for bold, vibrant flavor.

# 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

# Steps:

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 finely chopped onion and cook 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. Season with salt and black 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 requires loosening.
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 -
  • It tastes like you've spent the whole afternoon cooking, but it's honestly done in under an hour.
  • The spice builds slowly instead of hitting you all at once, making it approachable even if you're not a harissa veteran.
  • One pan, mostly pantry staples, and somehow it feels like a restaurant dish on your own table.
02 -
  • Don't skip rinsing the canned chickpeas; the excess starch makes the sauce gluey instead of silky.
  • Harissa paste varies wildly in heat depending on the brand, so always add it slowly and taste as you go—you can always add more, but you can't take it back.
  • The lemon at the end is what transforms this from good to unforgettable; it's not optional, even if you think you don't like lemon.
03 -
  • Don't drain the pasta water until you've added it to the skillet—that starchy liquid is what transforms a dry mix into something silky and cohesive.
  • Taste the sauce before adding the pasta; this is your last chance to adjust spice and salt without affecting the texture of the cooked pasta.
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