- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 525 kcal
Quick summary
“The pasta bowls with harissa chickpeas unite the comfort of short al dente pasta with the fragrant heat of Tunisian chili paste and tomato passata. Finished with crunchy cubes of fresh cucumber, toasted cashews, and crispy fried onions, it delivers a feast of textures and vibrant seasonings.”
What you need to know
- Partially mashing the chickpeas in the pot naturally thickens the broth, creating a rich sauce that clings to the pasta.
- The harissa paste sautéed in olive oil with garlic releases smoky and spicy notes that define the North African identity of the dish.
- The thermal and textural contrast between the warm noodles and the fresh cucumber and nut topping brings lightness to the bowl.
Ingredients
Main
- g Short pasta (penne, fusilli, corkscrew)
- tablespoons Extra virgin olive oil
- unit (small, finely chopped) Red onion
- dentes (picados) Garlic
- g (one can, drained and rinsed) Cooked chickpeas
- tablespoons (adjust to taste) Harissa paste
- ml/g Chopped peeled tomatoes (passata or chopped tomatoes)
- ml Vegetable broth (or pasta water)
- tablespoon Fresh lemon juice
- tablespoons (chopped) Fresh parsley
- unit (small, diced into cubes) Pepino japonês
- cup (coarsely chopped) Toasted cashew nuts
- tablespoons Crispy fried onions (ready-made)
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Cook the pasta according to the package instructions, until al dente. Reserve one cup of the cooking water before draining completely. This water is rich in starch and ideal for adjusting the sauce consistency.
- Enquanto a massa cozinha, aqueça o azeite em uma frigideira grande em fogo médio. Add the chopped red onion and sauté for 3-4 minutes, until soft and translucent. The secret to this recipe is to start with an aromatic base.
- Add the minced garlic and cook for 1 more minute, feeling the aroma spread. Be careful not to burn the garlic, as this can make the sauce bitter. Stir constantly for even cooking.
- Add the drained and washed chickpeas to the skillet. Add the harissa paste and the chopped peeled tomato. Mix well, ensuring the chickpeas are completely coated in the seasonings. Cozinhe por 5 minutos.
- Pour in the vegetable broth (or the reserved pasta water) and bring to a boil. Reduce the heat and cook for another 5-7 minutes, allowing the flavors to deepen. The professional technique is to let the sauce reduce to intensify the flavor.
- With a spoon or potato masher, roughly mash about half of the chickpeas directly in the skillet. This will create a creamy texture for the sauce without needing a blender. Adjust the salt and black pepper.
- Add the cooked pasta to the sauce in the skillet. Add the fresh lemon juice and the chopped parsley. Mix gently so that the pasta absorbs all the flavors of the sauce. If necessary, use a little more of the pasta water to reach the desired consistency.
- Serve immediately in individual bowls. Finish each portion generously with the chopped cucumber, toasted cashews, and crispy fried onions. This final layer adds freshness and the much-desired crunch.
Chef's tips
- Reserve half a cup of the starch-rich pasta cooking water to adjust the sauce in the skillet until it reaches a silky shine.
- Toast the cashews in a dry skillet for 3 minutes before chopping to revive the crunch and aromatic oils.
- Add the crispy fried onion and chopped cucumber only on top of the bowl at the time of serving so they don't soften with the steam.
Variations
- Add 2 tablespoons of natural Greek yogurt or tahini on top of the bowl to attenuate the heat level of the harissa.
- Add fresh baby spinach leaves to the hot skillet in the last minute of sauce to wilt gently in the heat.
- Incorporate crumbled feta cheese or aged Minas cheese over the hot dough to create pockets of salty flavor.
Substitutions
- The short pasta penne or fusilli can be substituted with rigatoni, conchiglie, or orecchiette made from durum wheat semolina.
- Traditional harissa paste can be replaced by roasted bell pepper sauce with spicy paprika and ground cumin.
- Cashew nuts can be replaced by chopped toasted almonds, sunflower seeds, or pecans.
How to store
Keep the dough with the chickpea sauce in a closed jar in the refrigerator for up to 3 days. Store the fresh chopped cucumber and crunchy onions in separate containers; reheat the dough in the skillet and assemble the topping at mealtime.
Can it be frozen?
The chickpea sauce with harissa and tomato freezes very well for up to 3 months in airtight plastic containers. Do not freeze the ready-made dough or the fresh finishing elements; heat the thawed sauce and add the freshly cooked pasta.
What to serve with
Pairs perfectly with pita bread toasted in a skillet, grated carrot salad with orange juice, and marinated black olives. To drink, serve very cold hopped craft beer, water flavored with mint and cucumber, or apple juice.
Frequently asked questions
Can I use chickpeas cooked at home from dry beans?
Yes, use about 250 grams of chickpeas cooked al dente with salt to maintain firmness during the sauté.
What is harissa paste and where to find it?
It is a paste typical of North Africa made from red bell peppers, chili peppers, garlic, and spices, found in specialty grocery stores.
Doesn't the fresh cucumber cool down the batter in the bowl?
It is sprinkled as a crispy contrast element on top, keeping the base of the bowl warm and comforting.
How to control the spiciness level of the recipe?
Reduce the harissa paste to 1 teaspoon if you only want the smoky aroma with minimal heat.
