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15-minute chickpea pasta with harissa and yoghurt

Jessica Brook
Jessica Brook

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

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

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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

  1. 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.

  2. 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.

  3. 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.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/15-minute-chickpea-pasta-with-harissa-and-yoghurt-20230814-p5dwbn.html