Description
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.
Ingredients
Whipped Cottage Cheese
- 400 grams pressed cottage cheese (or 16 oz regular cottage cheese)
- 1/2 teaspoon sea salt (use less if your cottage cheese has added salt)
Harissa Chickpea Pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 red or orange bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1/4 cup harissa
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon sea salt, more to taste
- 28 oz fire-roasted diced tomatoes
- 4 cups chicken broth or water (add more salt to taste if using water)
- 12 oz fusilli or rotini
- 3 cups cooked chickpeas (from 2 14-oz or 1 28-oz can, drained and rinsed)
- 1/3 cup sliced Kalamata olives
- 1/4 cup raisins (optional)
- Chopped cilantro/parsley and lemon, for garnish
Instructions
- Make the whipped cottage cheese. Crumble the cottage cheese into the bowl of a food processor and add 1/2 teaspoon of salt. Blend until very smooth and creamy. Transfer into a bowl or container and set aside. If making ahead of time, refrigerate until ready to serve.
- Warm the olive oil in a large Dutch oven pot over medium heat. Add the onion, pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the pepper has softened, five to eight minutes. Mix in the harissa, cumin, thyme, and salt.
- 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.
- 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.
- Serve in bowls topped with the whipped cottage cheese, chopped cilantro or parsley, and a squeeze of lemon juice.
Notes
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 serves six to eight people generously. If you would like to make a smaller amount, cut all ingredients in half. You’ll still have enough for three to four servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size: 1 bowl
- Calories: 498
- Sugar: 19.1 g
- Sodium: 840.4 mg
- Fat: 10.2 g
- Saturated Fat: 2 g
- Carbohydrates: 82.2 g
- Fiber: 9.3 g
- Protein: 21.8 g