Tunisian Chickpea and Harissa Spaghetti (Makrouna)
If you're looking to spice up your dinner routine, this Tunisian Chickpea and Harissa Spaghetti is the perfect recipe. It beautifully combines the hearty texture of chickpeas with the bold flavors of harissa, creating a dish that's both satisfying and exciting. You'll love how simple it is to whip up a meal that transports your taste buds straight to North Africa.
Ingredients
- 200g spaghetti
- 1 can (400g) chickpeas, drained and rinsed
- 2 tablespoons harissa paste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Grated parmesan cheese (optional)
Instructions
- Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.
- Add Chickpeas and Vegetables: Stir in the chickpeas, diced bell pepper, and zucchini. Cook for about 5-7 minutes until the vegetables are tender.
- Incorporate Harissa: Add the harissa paste to the skillet, mixing well to coat the vegetables and chickpeas. Season with salt and pepper to taste.
- Combine with Spaghetti: Add the cooked spaghetti to the skillet, tossing everything together until well combined and heated through.
- Serve: Garnish with chopped parsley and grated parmesan cheese if using. Serve hot and enjoy!
Cook’s tips
- Use a large skillet so the spaghetti has room to toss with the sauce without breaking.
- Reserve a cup of pasta water before draining; add a splash if the dish feels dry.
- Adjust harissa to your heat preference—start with less and add more if desired.
- For extra depth, toast the chickpeas in the skillet for a few minutes before adding the vegetables.
Substitutions
- Use whole wheat or gluten-free spaghetti instead of regular pasta.
- Substitute zucchini with eggplant or bell pepper with carrots for a different veggie mix.
- If harissa is too spicy, mix it with a little tomato paste or use a milder chili paste.
- Replace parmesan with feta or nutritional yeast for a dairy-free option.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or olive oil to loosen the sauce, or microwave in 30-second intervals, stirring in between.
Frequently asked questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetable and chickpea mixture in advance and refrigerate it. When ready to serve, cook the spaghetti and combine with the reheated mixture.
Is this dish very spicy?
The heat level depends on your harissa paste. Most harissa is moderately spicy, but you can adjust the amount to your preference or use a mild version.
What can I serve alongside this spaghetti?
A simple green salad or some crusty bread with olive oil would complement this dish nicely.
Can I use a different type of pasta?
Absolutely! Penne, fusilli, or even couscous would work well with this sauce.
