Harissa Pasta with Chickpeas (Pasta e Ceci)

If you’re looking for a comforting and flavour-packed dish, look no further than this Harissa Pasta with Chickpeas (Pasta e Ceci). This dish, with its rich history rooted in Italian cuisine, brings a delightful twist with the addition of harissa. This North African chilli paste infuses the dish with a smoky, spicy depth. Finished with crispy chickpeas, parsley oil, and creamy burrata, this recipe takes the beloved classic to new heights. Let’s dive into the beauty of this dish and uncover what makes it so fantastic.

Table of Contents

• Ingredient Breakdown
• Carbs on Carbs: The History of Pasta e Ceci
• Why Good-Quality Tinned Tomatoes are Worth the Splurge
• Jarred Chickpeas > Tinned Chickpeas
• What is Harissa and What Does it Bring to the Table?
• Final Thoughts

Ingredient Breakdown

• Chickpeas: They provide a nutty flavour and a good dose of protein and fibre. They are used in two ways. Half are cooked with the pasta and smashed into the sauce. The other half are roasted until crispy, providing a delightful crunchy topping.
• Harissa Paste: A North African spice paste made from roasted red peppers, chillies, and aromatic spices. It adds a bold, smoky flavour with a touch of heat. It turns the simple tomato sauce into something complex and captivating. Adjust the quantity to suit your spice tolerance.
• Crushed Tomatoes: The backbone of the sauce. Good-quality crushed tomatoes provide a sweet, slightly tangy base that pairs beautifully with the spicy harissa. Using good-quality tomatoes ensures a rich, well-rounded sauce.
• Short Pasta: Small pasta shapes like ditalini, orzo, malloreddus, or mezzi rigatoni work best for this dish. These shapes are perfect for absorbing the flavours of the sauce. Cooking the pasta directly in the sauce allows it to absorb all those delicious flavours.
• Parmigiano Reggiano: Known for its salty, nutty flavour, this cheese adds depth and richness to the final dish. Vegans can swap this for nutritional yeast, which provides a similar umami flavour.
• Burrata: This creamy cheese, with its soft, milky centre, adds a luxurious finish to the dish. The cool, creamy texture complements the warmth and spice of the pasta perfectly. Vegan alternatives like a creamy plant-based cheese work just as well.
• Parsley Oil: A simple blend of fresh parsley, lemon zest, and olive oil. This herb oil adds a burst of freshness and colour, balancing the richness of the cheese and the spice of the harissa.

Carbs on Carbs: The History of Pasta e Ceci

Pasta e Ceci, or pasta with chickpeas, is a quintessential Italian comfort food with deep roots in the country’s culinary tradition. Originating from the central and southern regions of Italy, this dish epitomises the concept of “cucina povera” or “peasant cooking”, which utilises simple, affordable ingredients to create something wholesome and satisfying.

Historically, Pasta e Ceci was a dish of sustenance, providing much-needed energy and warmth to those who worked long hours in the fields. The combination of pasta and chickpeas made it both filling and affordable, perfect for feeding a crowd with minimal expense. Traditionally, it is made with a simple broth or light tomato sauce, but variations abound, depending on regional preferences and what was available in the pantry.

This spicy twist, spiked with harissa, respects the humble origins of Pasta e Ceci while infusing it with bold, contemporary flavours. The result is a dish that’s as comforting as it is exciting, bridging the gap between tradition and innovation.

Why Good-Quality Tinned Tomatoes are Worth the Splurge

When it comes to making a great sauce, the quality of your ingredients matters, and this is especially true for tomatoes. Good-quality tinned tomatoes are worth the splurge for several reasons:

• Flavour: Premium tinned tomatoes are picked and canned at peak ripeness, ensuring a natural sweetness and robust flavour. Cheaper brands sometimes use underripe tomatoes that can taste flat or overly acidic.
• Texture: High-quality tinned tomatoes have a thick, velvety consistency that makes for a smoother, richer sauce. In contrast, cheaper varieties can be watery, with a grainy texture that detracts from the dish.
• Fewer Additives: Good-quality brands typically use fewer additives and preservatives, relying on the natural flavour of the tomatoes. This ensures a cleaner, purer taste that lets the other ingredients shine.

In this Harissa Pasta with Chickpeas recipe, where the tomatoes form the foundation of the sauce, choosing a good-quality brand can make all the difference. It enhances the sweetness of the tomatoes, balances the heat of the harissa, and creates a sauce that’s both rich and nuanced. I highly recommend using Mutti tinned tomatoes – they’re expensive but are often on sale in supermarkets, which is when I stock up.

Jarred Chickpeas > Tinned Chickpeas

While tinned chickpeas are a convenient pantry staple, jarred chickpeas offer a superior option for those seeking the best texture and flavour in their cooking. Here’s why:

• Texture: Jarred chickpeas tend to be softer and more tender, with a creamy interior that melts beautifully into the sauce. Tinned chickpeas, while still good, can sometimes be a bit firmer or even chalky.
• Flavour: The brine in jarred chickpeas is usually less salty and more delicate, allowing the natural, nutty flavour of the chickpeas to shine through. This makes them ideal for both blending into sauces and serving as a garnish.
• Fewer Preservatives: Like high-quality tomatoes, jarred chickpeas often contain fewer preservatives and additives than their tinned counterparts. This results in a purer taste, which can significantly enhance the overall flavour profile of the dish.

For this Harissa Pasta with Chickpeas recipe, using jarred chickpeas can elevate both the sauce and the crispy chickpea topping. My favourite chickpea brands are Brindisa and Bold Bean Co.

What is Harissa and What Does it Bring to the Table?

Harissa, a fiery red paste hailing from North Africa, is a staple in Tunisian, Moroccan, and Algerian cuisine. Made from a blend of roasted red peppers, hot chillies, garlic, and a variety of spices, it brings a smoky, spicy, and slightly sweet flavour profile to any dish it touches.

Incorporating harissa into this dish takes the Pasta e Ceci to the next level:

• Heat and Spice: Harissa adds a gentle to medium heat, depending on the brand and amount used. This warmth is a welcome addition to the otherwise mild flavours of chickpeas and tomatoes.
• Smokiness: The roasted peppers and spices in the harissa bring a smoky depth that enhances the overall flavour complexity of the dish, making each bite so much more interesting,
• Sweetness: The natural sweetness from the peppers rounds out the acidity of the tomatoes and balances the heat, creating a well-rounded sauce.
• Versatility: Beyond this recipe, harissa is incredibly versatile. Keep a jar in your fridge, and you can add it to soups, stews, roasted vegetables, or even use it as a marinade for meats and/or tofu. Its ability to elevate a simple dish to something extraordinary makes it a valuable addition to your kitchen.

Final Thoughts

This Harissa Pasta with Chickpeas is a celebration of textures, flavours, and cultures. It takes the beloved Pasta e Ceci and gives it a vibrant makeover with bold, North African-inspired flavours. Whether you’re cooking for a cosy dinner at home or hosting friends for a relaxed evening, this dish is sure to impress with its comforting familiarity and exciting twist.

Remember, the key to this recipe lies in the quality of your ingredients – splurge on those good tomatoes, consider jarred chickpeas for that extra creamy texture, and don’t be afraid to embrace the boldness of harissa. The result? A dish that’s comforting, nourishing, and utterly delicious. Give it a try, and let it become a new staple in your kitchen. Should you wish the try the original, I have a recipe for a more traditional Pasta e Ceci.