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