# Spicy Harissa Chickpea Pasta

## Ingredients
• 200g pasta (e.g., spaghetti or penne)
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 100ml vegetable stock
• 100g cherry tomatoes, halved
• 30g fresh parsley, chopped
• Salt and pepper, to taste
• Grated cheese (optional), for serving

## Method
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the harissa paste and cook for another minute, mixing well.
4. Add the chickpeas and cherry tomatoes to the pan, followed by the vegetable stock. Cook for 5 min, allowing the tomatoes to soften.
5. Combine the drained pasta with the chickpea mixture, tossing well to coat. Season with salt and pepper to taste.
6. Remove from heat and stir in the fresh parsley. Serve immediately, topped with grated cheese if desired.

### Notes
• Adjust the amount of harissa paste to taste for desired spice level.
• This dish can be easily doubled for larger servings.

# Spicy Harissa Chickpea Pasta

## Ingredients
• 200g pasta (e.g., spaghetti or penne)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp harissa paste (adjust to taste)
• 400g can chickpeas, drained and rinsed
• 200g cherry tomatoes, halved
• 100ml vegetable stock
• Salt and pepper, to taste
• Fresh coriander, chopped (for garnish)
• Grated Parmesan (optional, for serving)

## Method
1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 min until softened.
3. Add the minced garlic and harissa paste to the pan, cooking for an additional minute until fragrant.
4. Stir in the chickpeas and cherry tomatoes, cooking for 3-4 min until the tomatoes begin to soften.
5. Pour in the vegetable stock, and simmer for another 2-3 min until the mixture thickens slightly. Season with salt and pepper to taste.
6. Add the cooked pasta to the pan, tossing to combine with the sauce. Cook for another minute to heat through.
7. Serve hot, garnished with fresh coriander and grated Parmesan if desired.

### Notes
• Adjust the amount of harissa paste to your preferred spice level.
• This dish pairs well with a side salad for a complete meal.

# Spicy Harissa Chickpea Pasta

## Ingredients
• 200g pasta (your choice)
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons harissa paste
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 200ml vegetable stock
• 100g cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh coriander, for garnish (optional)

## Method
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the harissa paste and cook for another minute.
4. Add the drained chickpeas and vegetable stock to the pan. Bring to a simmer and cook for 5 min.
5. Add the cherry tomatoes and cooked pasta to the pan. Toss everything together and heat through for another 2-3 min.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh coriander if desired.

### Notes
• Adjust the amount of harissa paste to your spice preference.

# Spicy Harissa Chickpea Pasta

## Ingredients
• 200g pasta (penne or spaghetti)
• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp harissa paste
• 1 garlic clove, minced
• 200ml vegetable stock
• 100g cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh coriander, for garnish (optional)

## Method
1. Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 50ml of pasta water, then drain the pasta.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the harissa paste and cook for an additional minute, allowing it to develop its flavour.
4. Add the chickpeas and vegetable stock to the pan, and bring to a simmer. Cook for 5 min, allowing the flavours to combine.
5. Add the cherry tomatoes and cooked pasta to the pan. Toss everything together, adding reserved pasta water as needed to achieve the desired consistency.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh coriander if desired.

### Notes
• Adjust the amount of harissa paste to taste for desired spiciness.

# Spicy Harissa Chickpea Pasta

## Ingredients
• 200 g pasta (e.g., penne or fusilli)
• 400 g canned chickpeas, drained and rinsed
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 100 ml vegetable stock
• 100 g cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh coriander, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

## Method
1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the harissa paste and smoked paprika, cooking for an additional minute.
4. Add the chickpeas and cherry tomatoes to the pan, stirring to coat them in the harissa mixture. Cook for 3-4 min until the tomatoes begin to soften.
5. Pour in the vegetable stock and bring to a simmer. Cook for another 2 min.
6. Add the drained pasta to the pan, tossing everything together until well combined. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh coriander and grated Parmesan cheese, if desired.

### Notes
• Adjust the amount of harissa paste to suit your spice preference.
• This dish is great served with a side salad for a complete meal.