15-minute chickpea pasta with harissa and yoghurt

Name: 15-minute chickpea pasta with harissa and yoghurt
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 400g baby pasta shells; 400g can chickpeas, rinsed and drained; 1 tbsp rose harissa; 1 tbsp honey; 200g cherry tomatoes, halved; ⅓ cup plain yoghurt; 50g unsalted butter, diced; ⅓ cup toasted pine nuts, to serve; basil leaves, to serve; extra virgin olive oil, to drizzle

Jessica Brook

August 14, 2023

15-minute chickpea pasta with harissa and yoghurt.James Moffatt

easyTime:< 30 minsServes:4

This simple pasta traybake makes easy work of dinner with some baby shells, chickpeas, honey, yoghurt and rose harissa.

Ingredients

400g baby pasta shells
400g can chickpeas, rinsed and drained
1 tbsp rose harissa
1 tbsp honey
200g cherry tomatoes, halved
⅓ cup plain yoghurt
50g unsalted butter, diced
⅓ cup toasted pine nuts, to serve
basil leaves, to serve
extra virgin olive oil, to drizzle

Method

Step 1
Cook the pasta in boiling salted water for 6-8 minutes, or until al dente. Reserve 1 cup of cooking water before draining the pasta.
Step 2
Preheat the grill to high. Combine the chickpeas, harissa, honey and tomatoes in a large roasting tray. Add the pasta and reserved cooking water, and gently toss together. Spoon over the yoghurt and butter, then stir to combine.
Step 3
Place under the grill for 6 minutes, or until starting to char and crisp. Scatter with pine nuts and basil, drizzle with oil and serve.