Save I stumbled onto this recipe during a chaotic weeknight when my pantry was running low but my hunger was running high. The combination of spicy harissa and creamy chickpeas sounded intriguing enough to try. One bite in and I was hooked, the way the heat built slowly while the pasta absorbed every bit of that smoky tomato sauce. Now it is my go-to when I want something comforting but not heavy.
Last winter I made this for a friend who swore she hated spicy food. She watched me measure the harissa with suspicion but ended up going back for seconds. The next day she texted me asking for the recipe because she could not stop thinking about it. Something about the balance of heat, acid, and creaminess just works.
Ingredients
- 350 g dried short pasta: Penne or rigatoni catch the sauce best in those little ridges and curves
- Salt for pasta water: The water should taste like the sea, it is your only chance to season the pasta itself
- 2 tbsp olive oil: This builds the foundation of your sauce base, do not skimp here
- 1 medium onion, finely chopped: Take your time chopping evenly so everything softens at the same rate
- 3 garlic cloves, minced: Fresh minced garlic makes a difference over pre-minced, trust me on this
- 2 tbsp harissa paste: Start here and adjust, some brands are milder than others
- 1 tsp ground cumin: This adds that earthy backbone that makes everything taste complete
- 1/2 tsp smoked paprika: The smokiness plays so nicely against the bright harissa heat
- 1 can diced tomatoes: The juices from the cans help create that pasta clinging sauce consistency
- 2 cans chickpeas, drained and rinsed: Rinse them really well to remove the metallic canned taste
- 1/2 cup vegetable broth: This helps thin the sauce just enough while adding depth
- Zest and juice of 1 lemon: The brightness at the end makes all the flavors pop
- 2 tbsp fresh parsley or cilantro: Fresh herbs finish it with color and life
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious half cup of pasta water before draining
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat and sauté the onion for about 5 minutes until it turns soft and translucent
- Wake up the spices:
- Stir in the garlic, harissa paste, cumin and smoked paprika and cook for just one minute until the garlic becomes fragrant
- Bring the sauce together:
- Add the diced tomatoes, chickpeas and vegetable broth, season with salt and pepper, then let it all simmer
- Let it meld:
- Cover and cook for 10 to 12 minutes, stirring now and then as the sauce thickens and the chickpeas absorb all those spices
- Combine everything:
- Toss the cooked pasta right into the skillet and coat it thoroughly, adding splashes of that reserved pasta water if the sauce looks too tight
- Finish bright:
- Remove from heat and stir in the lemon zest, juice and chopped herbs, then taste and adjust the seasoning
- Serve it up:
- Plate it hot with extra herbs on top and that optional crumbled feta if you want something creamy and salty
Save This recipe has become my default when friends are going through something hard. It is filling but not heavy, exciting but not challenging, and somehow always makes people feel cared for. There is something about chickpeas and pasta together that just feels like a hug in a bowl.
Making It Your Own
I have started adding roasted red peppers sometimes when I want extra sweetness to balance the heat. A handful of spinach thrown in at the end wilts perfectly and makes me feel better about serving nothing green. The beauty of this dish is how forgiving it is with additions.
Make Ahead Strategy
The sauce actually tastes better the next day when the spices have had time to really settle in. I will often make a double batch on Sunday and keep half in the fridge for those nights when cooking feels impossible. Just reheat it gently and toss with freshly cooked pasta.
Serving Thoughts
A crisp white wine cuts through the spice perfectly, or just cold water if you are keeping it simple during the week. I have served this alongside a simple green salad dressed with olive oil and more lemon juice. Sometimes good bread is all you need to sop up that sauce.
- Toast some pine nuts or walnuts to sprinkle on top for extra texture
- A drizzle of good olive oil right before serving adds luxurious richness
- Extra harissa on the table lets heat lovers customize their bowl
Save This is the kind of recipe that reminds me why simple cooking is often the best cooking. Nothing fancy, just honest ingredients treated with a little care and attention.
Recipe Q&A
- → What pasta types work best for this dish?
Short pasta like penne, rigatoni, or fusilli hold the sauce well, allowing each bite to capture the rich harissa chickpea mixture.
- → Can I adjust the spice level?
Yes, increase the amount of harissa paste or add chili flakes to intensify the heat according to preference.
- → Is there a way to make the sauce creamier?
Adding crumbled feta cheese at the end introduces a creamy texture that contrasts nicely with the spicy sauce.
- → What can I use if I don't have chickpeas?
White beans make a good substitute, or you can add roasted vegetables for added texture and flavor.
- → How do I prevent the sauce from drying out?
Reserve some pasta cooking water and add a splash when tossing the pasta with the sauce to maintain a smooth consistency.