Roast Harissa Tomato And Chickpea Spaghetti — a plant-based recipe by BOSH!
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Roast Harissa Tomato And Chickpea Spaghetti

Serves 2

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

Method

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
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
3

Cook the Pasta

  • Meanwhile cook the spaghetti according to packet instructions
  • Drain and reserve 300ml of the pasta water
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
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