Harissa Pasta with Chickpeas (One Pot Recipe)

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This spicy harissa pasta with chickpeas and whipped cottage cheese is a one pot vegetarian meal. Simple to prepare, packed with protein and fibre, and flavourful, it is perfect for weeknights. It comes together in less than thirty minutes.

an overhead photo of a bowl of the pasta topped off with whipped cottage cheese and cilantro

What’s not to love about a healthy one pot pasta dinner? Harissa–a North African spicy chili pepper paste–plays a starring role in this vegetarian chickpea pasta dish that is accented with cumin, thyme, olives, raisins, and fire-roasted tomatoes. Top it off with whipped cottage cheese, fresh cilantro, and a spritz of lemon, and you’ll have a warming and wonderfully balanced meal with minimal clean-up.

If one-pan recipes are your thing, you might also enjoy this One Pot Cottage Cheese Mac and Cheese and this One Skillet Orzo and Tofu with Sun-Dried Tomatoes and Spinach.

straight on image of a bowl of the pasta on a wooden table

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Ingredients
Instructions
Substitutions
Equipment
Storage
Top Tips
FAQ
Related
What to Serve with This Recipe
more high-fibre chickpea recipes to try
Harissa Pasta with Chickpeas (One Pot Recipe)

Ingredients

You’ll need a few key ingredients to make this recipe. Below is a photo of the ingredients–minus the cumin, thyme, and optional raisins–as well as detailed notes about each one.

Cottage Cheese: I used pressed cottage cheese to make the whipped cottage cheese. Regular cottage cheese found in a tub will work, but look for a brand that lists only milk, cream, salt, and probiotic culture as ingredients. Many conventional cottage cheese brands contain a number of additives and stabilizers.
Extra-Virgin Olive Oil: This is used for sautéing our vegetables.
Onion, bell pepper, and garlic: Create a flavourful and aromatic base upon which all other flavours in this dish are built.
Harissa Paste: This bold, spicy chili pepper paste adds incredible depth of flavour to our pasta.
Seasonings: Cumin, dried thyme, and salt are the seasonings you will need aside from the harissa. They add another layer of flavour to this dish.
Broth or water: I used chicken broth but you can use vegetable broth to keep this dish completely vegetarian. Or use water, but season with additional salt to compensate.
Canned Fire-Roasted Tomatoes: Fire-roasted tomatoes work particularly well with the bold and spicy harissa, but use regular canned tomatoes if that’s all you have. You’ll need a large 28-ounce can.
Chickpeas: I added chickpeas for a dose of fibre, folate, and a bit of protein. You can use any bean or legume that you like, however. If you use home-cooked beans, you’ll need three cups, or use one large can of chickpeas (drained and rinsed).
Olives: I added some olives at the end for a pop of salty, briny flavour and because they work so well with North African flavours.
Raisins: While optional, I love the sweet counterpoint that they provide.

See recipe card for quantities.

Instructions

This harissa pasta recipe comes together in a few easy steps. You’ll start by making some whipped cottage cheese. This is not essential; you could also simply top off each serving with a spoonful of Greek yogurt or a sprinkle of crumbled feta. Next, you’ll start preparing the pasta, which comes together very quickly. You’ll want to have all of your ingredients prepped and ready to go before you start cooking.

process photo of the cottage cheese being added to the food processor

Step 1: Make the whipped cottage cheese. Crumble the cottage cheese into the bowl of a food processor and add ½ teaspoon of salt.

process photo of the whipped cottage cheese

Step 2: Blend until smooth and creamy, then transfer into a container.

process photo of the onion, garlic, and peppers being cooked

Step 3: Warm the olive oil over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and peppers have softened, five to eight minutes. Add the harissa, cumin, thyme, and salt.

showing the pasta, broth, and tomatoes being added to the pot

Step 4: Add the fire-roasted tomatoes and water or broth, followed by the pasta. Bring to a boil over medium-high heat, then turn down heat to medium-low (high enough to maintain a steady simmer) and cooking, stirring often, for six minutes (you’ll be adding a few more ingredients, so you don’t want the pasta to be fully cooked yet). Stirring frequently helps ensure that the pasta doesn’t get stuck to the bottom of the pot.

process photo showing the addition of chickpeas, olives, and raisins into the pot

Step 5: Add the chickpeas, olives, and raisins, if using. Stir to incorporate and see if more broth is needed. Cook for 2-3 more minutes, or until the pasta is a firm al dente.

process photo showing the pasta in a large pot

Step 6: Serve in bowls topped with the whipped cottage cheese, chopped cilantro or parsley, and a squeeze of lemon juice.

overhead photo of a bowl of the pasta with whipped cottage cheese mixed in

Substitutions

Chickpeas – for a non-vegetarian option, instead of chickpeas, cook one pound of ground chicken, turkey, or beef with the onion, peppers, and garlic.
Pasta – use gluten-free pasta to make this recipe gluten-free.
Vegan – omit the whipped cottage cheese and top each bowl with a dollop of non-dairy yogurt or feta.

Equipment

To make this recipe, you’ll need a large stainless steel Dutch oven pot and a food processor.

Storage

Store the whipped cottage cheese in an airtight container in the refrigerator for five days.

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Store the cooked and cooled harissa pasta in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop.

Top Tips

Do not over-cook the pasta. Because this is a one-pot pasta recipe, it is easy to over-cook the noodles if you are not careful. Err on the side of caution and cook the pasta just until al dente. It will continue to cook once it’s removed from the heat. No one wants soggy noodles!

Four tablespoons of harissa will result in a moderately spicy pasta. If you are spice-sensitive, start with a lesser amount and you can always add more to your taste.

This recipe makes a large amount–enough to serve six to eight generously. If you are cooking for a smaller number of people, feel free to halve the recipe. It will still make enough for three to four servings.

FAQ

Can I make this pasta without harissa?

Absolutely! While harissa provides depth of flavour and spice, you can still make a delicious one pot chickpea pasta without it. Simply add ¼-1/2 teaspoon of cayenne or hot red pepper flakes instead.

What can I use instead of whipped cottage cheese?

If you are short on time and equipment, you can swap the cottage cheese for Greek yogurt, labneh, or crumbled feta cheese.

Looking for other pasta recipes? You might also enjoy these:

What to Serve with This Recipe

I would recommend pairing your spicy harissa chickpea pasta with a cool, crisp, and refreshing salad. I have also topped it with a couple of fried eggs and called it lunch. If you’re looking for inspiration, check out these salad recipes which pair nicely with pasta.

more high-fibre chickpea recipes to try

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