# Components:
→ Pasta
01 - 12 oz dried short pasta (penne, rigatoni, or fusilli)
02 - Salt, for boiling water
→ Chickpeas & Sauce
03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp harissa paste (adjust to taste)
07 - 1 tsp ground cumin
08 - ½ tsp smoked paprika
09 - 14 oz can diced tomatoes
10 - 2 (14 oz) cans chickpeas, drained and rinsed
11 - ½ 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain pasta and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
03 - Add minced garlic, harissa paste, ground cumin, and smoked paprika. Cook for 1 minute, stirring, until fragrant.
04 - Add diced tomatoes, chickpeas, and vegetable broth. Season with salt and pepper. Stir to combine and bring to a simmer.
05 - Cover and cook for 10–12 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Add cooked pasta to the skillet and toss to coat evenly. If sauce is too thick, loosen with reserved pasta water as needed.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped fresh parsley or cilantro. Taste and adjust seasoning as necessary.
08 - Serve warm, garnished with additional herbs and optional crumbled feta cheese.
