Roast Harissa Tomato And Chickpea Spaghetti
- 11 ingredients
Smoky, Jammy, Delicious. We’ve roasted sweet cherry tomatoes and golden chickpeas with garlic, sun-dried tomatoes, and a smoky hit of harissa for a bold, hearty sauce. Tossed together with perfectly cooked spaghetti and finished with a drizzle of harissa oil, our harissa and chickpea spaghetti is a simple, satisfying, delicious way to help you hit 30 plants a week.
Serves: 2
Ingredients
For the spaghetti
- 500g cherry tomatoes
- 1 can chickpeas
- 4 cloves garlic
- 1 red chilli
- 150g sun-dried tomatoes
- 2 tbsp harissa (smoked chilli)
- 3 tbsp extra virgin olive oil
- 250g spaghetti
- 25g Nooch
- Salt and pepper to taste
- Fresh basil leaves
Before you start
Preheat the oven to 200°C | Baking dish | Large saucepan
Step 1
Prep ingredients
- Drain and rinse the chickpeas
- Peel and finely slice the garlic
- Finely slice the red chilli
- Finely chop the sun-dried tomatoes
Ingredients
- 500g cherry tomatoes
- 1 can chickpeas
- 4 cloves garlic
- 1 red chilli
- 150g sun-dried tomatoes
- 2 tbsp harissa (smoked chilli)
- 3 tbsp extra virgin olive oil
- 250g spaghetti
- 25g Nooch
- Salt and pepper to taste
- Fresh basil leaves
Step 2
Roast the tomatoes and chickpeas
- Add the cherry tomatoes, chickpeas, sun-dried tomatoes, garlic, red chili and harissa to the baking dish
- Stir to combine and drizzle with 2 tbsp olive oil and season with salt and pepper
- Roast for 20-25 minutes until the tomatoes are blistered and the chickpeas are golden
Ingredients
- 500g cherry tomatoes
- 1 can chickpeas
- 4 cloves garlic
- 1 red chilli
- 150g sun-dried tomatoes
- 2 tbsp harissa (smoked chilli)
- 3 tbsp extra virgin olive oil
- 250g spaghetti
- 25g Nooch
- Salt and pepper to taste
- Fresh basil leaves
Step 3
Cook the Pasta
- Meanwhile cook the spaghetti according to packet instructions
- Drain and reserve 300ml of the pasta water
Ingredients
- 500g cherry tomatoes
- 1 can chickpeas
- 4 cloves garlic
- 1 red chilli
- 150g sun-dried tomatoes
- 2 tbsp harissa (smoked chilli)
- 3 tbsp extra virgin olive oil
- 250g spaghetti
- 25g Nooch
- Salt and pepper to taste
- Fresh basil leaves
Step 4
Combine everything
- Once the vegetables are roasted, pour in half of the reserved pasta water and the Nooch, stirring well
- Add the drained spaghetti to the pan and toss until well coated
- Add the remaining pasta water if needed
- Taste and season with perfection with salt and pepper
Ingredients
- 500g cherry tomatoes
- 1 can chickpeas
- 4 cloves garlic
- 1 red chilli
- 150g sun-dried tomatoes
- 2 tbsp harissa (smoked chilli)
- 3 tbsp extra virgin olive oil
- 250g spaghetti
- 25g Nooch
- Salt and pepper to taste
- Fresh basil leaves
Step 5
Serve & Enjoy
- Divide the pasta into bowls
- Garnish with a little harissa oil (simply mix a little harissa with some extra virgin olive oil) and basil leaves if desired, and serve immediately
Ingredients
- 500g cherry tomatoes
- 1 can chickpeas
- 4 cloves garlic
- 1 red chilli
- 150g sun-dried tomatoes
- 2 tbsp harissa (smoked chilli)
- 3 tbsp extra virgin olive oil
- 250g spaghetti
- 25g Nooch
- Salt and pepper to taste
- Fresh basil leaves