Spicy Chickpea Pasta Bowls

A colorful pasta bowl bonanza featuring a glossy, smooth chickpea harissa sauce and loads of crunchy cucumbers, cashews, and fried onions. The definition of a vibrant, exciting one bowl meal.

These spicy chickpea pasta bowls have a lot going on. While a large pot of pasta water comes to a boil, make a quick sauce by pureeing harissa, egg yolks, lemon, chickpeas, and olive oil. Fold the sauce into the cooked pasta over gentle heat until everything is coated and glossy. Add chopped cucumber and cilantro, then finish with toasted cashews, crispy fried onions, and feta. Great served in individual bowls or family style.

Ingredients

• 3 tablespoons harissa, plus more for drizzling
• 2 tablespoons freshly squeezed lemon juice
• 1 14 ounce can chickpeas, drained
• 2 egg yolks
• 1/4 cup extra virgin olive oil
• 12 ounces dried short pasta such as penne or ziti
• 1 medium cucumber, seeded, quartered, thinly sliced
• 1 small bunch cilantro, chopped
• 1/4 cup store bought crispy fried onions
• 1/2 cup toasted cashews, chopped
• 1/3 cup feta, crumbled

The Sauce

The sauce uses just a few ingredients that you puree. A hand blender makes cleanup easy, but a standard blender or food processor works too.

Variations

This is the sort of meal that invites adaptation. Try other herbs such as basil or dill. Swap the cucumber for roasted broccoli or delicata squash. Use what you have and make it your own.

Instructions

1. Bring a large pot of water to a boil.
2. While the water heats, make the sauce. Combine the harissa, lemon juice, 1/3 cup water, 1/4 teaspoon salt, half of the chickpeas, and the egg yolks in a medium bowl. Puree until smooth. Add the olive oil and blend until the mixture lightens and becomes creamy. Set aside.
3. Salt the water and boil the pasta according to package directions. Drain and return the pasta to the pot over low heat. Reserve about 1/3 cup of pasta water in case you want to loosen the sauce. Pour the sauce over the pasta and gently fold together until coated and heated through. Fold in most of the cucumber, cilantro, and the remaining chickpeas.
4. Serve topped with any remaining cilantro and cucumber, the crispy fried onions, cashews, and feta. A drizzle of harissa and a squeeze of lemon finish each serving nicely.

Notes

Source: 101 Cookbooks