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Harissa Beet Pasta with Chickpeas_MidPage – 1@2x

Harissa Beet Pasta with Chickpeas

I am obsessed with beet pasta sauce and this harissa beet pasta with chickpeas is everything I ever wanted in a dinner recipe.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 592kcal


  • Wide pot
  • Large pot
  • Colander


Harissa beet sauce:

  • 2 teaspoons neutral oil
  • 1 yellow onion peeled and diced
  • 5 cloves garlic peeled and minced
  • 1 red Fresno chili pepper trimmed and minced
  • 2 tablespoons plant-based butter
  • 1 tablespoon harissa paste or powder
  • 12 ounces pre-cooked beets diced
  • 1 pound fresh tomatoes diced; or use 15-ounce can diced
  • 16 ounces pasta of choice preferably a tubular pasta like rigatoni, ziti, or paccheri
  • Salt and pepper to taste

Lemony chickpeas:

  • 15- ounce can chickpeas drained and rinsed
  • ½ lemon juiced
  • 2 teaspoons dry parsley or use fresh, but freeze-dried parsley works great if you don't have fresh on-hand
  • Salt and pepper


Cook the aromatics:

  • Heat neutral oil in a wide pot over medium heat.
  • Add the onion and cook for 5 minutes until it softens. Add the garlic and chili pepper and cook for 1 minute until fragrant.

Bloom the harissa powder:

  • Add the plant-based butter to the onion. Once melted and frothy, add the harissa powder and toss to coat. Cook for 45 seconds more.

Simmer the sauce:

  • Add the beets and tomatoes and season with salt and pepper and toss to coat. Pour in 1/2 cup water and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes until very tender. If needed, add a splash or two of water if the sauce reduces too quickly. If desired, use an immersion blender to blend until smooth and creamy, or leave it a little chunky!

Cook the pasta:

  • Bring a large pot of water to a boil and cook the pasta according to instructions. Reserve 1/2 cup pasta cooking water and drain the pasta.

Prepare the chickpeas:

  • In a bowl, combine the chickpeas, lemon juice, and parsley and toss to coat. Drizzle with a tablespoon of extra virgin olive oil and toss to coat. Set aside.

Finish the pasta:

  • Toss the cooked pasta with the sauce over low heat, adding the reserved pasta cooking water as necessary until the pasta is completely coated with the sauce. Season again with salt and pepper. Turn off the heat.

To serve:

  • Divide the cooked pasta between bowls and pile the chickpeas on top. Enjoy!


Calories: 592kcal | Carbohydrates: 117g | Protein: 23g | Fat: 4g | Sodium: 376mg | Fiber: 13g | Sugar: 13g | Vitamin C: 30mg
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