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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!
Prep
15 min
Cook
10 min
Total
25 min
Serves
6
Instructions
- 01
Bring a large pot of water to a boil.
- 02
While the pasta water is heating, go ahead and 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 with a hand blender. Add the olive oil and blend until mixture lightens a bit and becomes creamy. Set aside.
- 03
Salt the water and boil the pasta per package instructions. Drain and return the pasta to the pot over low heat (reserve 1/3 cup of pasta water in case you want to loosen thing up a bit later). Pour the sauce over the pasta and gently fold together. Stir until everything is well coated and heated through. Fold in most of the cucumber, cilantro, and all of the remaining chickpeas.
- 04
Serve topped with any remaining cilantro and cucumber, the crispy fried onions, cashews, and feta. An added swipe of harissa and squeeze of lemon is a nice finishing touch for each serving as well.
Nutrition
per serving · 1 serving
- Calories
- 488
- Protein
- 15g
- Carbs
- 60g
- Fat
- 21g
- Fiber
- 6g
- Sugar
- 4g
- Sat. fat
- 5g
- Sodium
- 421mg
- Cholesterol
- 72mg
Variations & swaps
Variations
- This is the sort of meal that begs to be adapted to whatever you have on hand. My initial inspiration was actually a photo I saw of an Ottolenghi ramen dish made with tuna and gochujang. I loved all the colors and the overall ingredient mash-up, but as a vegetarian tuna isn’t in my cooking palette. That said, I was still inspired, and used the overall vibe as a jumping off point - incorporating…
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