- 1 lb. pasta - choose a shape that loves sauce; I used paccheri
- 1-2 tablespoons harissa paste - I used a bit over 2 tablespoons
- 3 garlic cloves, chopped
- 1 yellow onion, chopped
- 1 can (15 oz.) chickpeas, drained
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon honey - I used hot honey
- Juice from ½ lemon
- Grated parmesan cheese, to taste
Bring a pot of salted water to a boil and cook the pasta according to the package instructions, or until al dente. Drain and keep warm until ready to toss with the sauce.
In a skillet or sauté pan, combine the harissa paste, garlic, onion, and chickpeas. Give everything a stir. Then add the heavy cream, salt, and pepper. Stir until well combined.
Add the honey and lemon juice - use hot honey for more heat in your final dish. Add the cooked, drained pasta and combine until your pasta is coated evenly with the sauce. Plate the pasta and sprinkle with grated parmesan cheese. Serve hot.
- Yields: 4 servings
- Preparation Time: 30 minutes
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