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