Simple Harissa Pasta with Chickpeas
A vibrant and flavorful dish that combines North African spices with hearty chickpeas and pasta, perfect for quick weeknight meals.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 8 ounces Pasta (penne or fusilli) Choose whole grain or gluten-free options if desired.
Harissa Paste
- 3 tablespoons Harissa Paste Adjust based on spice tolerance.
Chickpeas
- 1 can Chickpeas 15-ounce can, drained and rinsed.
Garlic
- 2 cloves Garlic Minced.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil For sautéing.
Lemon Juice
- 1 whole Lemon Freshly squeezed.
Vegetable Broth
- 1 cup Low-Sodium Vegetable Broth For creating sauce.
Salt and Pepper
- Salt To taste.
- Pepper To taste.
Fresh Herbs
- Chopped Parsley or Cilantro For garnish.
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add your chosen pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
- Add 3 tablespoons of harissa paste to the skillet, stirring well to combine with the garlic and oil. Cook for about 2-3 minutes.
- Pour in 1 cup of low-sodium vegetable broth and stir to mix. Allow the mixture to simmer for about 5 minutes.
- Once the pasta is cooked, reserve about ½ cup of the pasta cooking water, then drain the pasta.
- Add the drained pasta directly to the skillet with the harissa sauce and toss gently.
- Incorporate the drained chickpeas into the pasta, stirring gently to combine.
- Squeeze the juice of one lemon over the pasta and stir well.
- Season with salt and pepper to taste, adjusting according to your preferences.
- Garnish with freshly chopped parsley or cilantro and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet.