Spicy Harissa Pasta E Ceci

Chop up the onions and carrot into a chunky dice and thinly slice the garlic cloves.

Add a shot of oil to a large saucepan and set over a medium heat. Once hot, tip in the onions and carrots and cook with a pinch of salt for 5-6 mins. Add the garlic and harrissa and cook for another 3-4 mins.

Tip in the chickpeas along with the liquid from the jar, the stock and the water. Season well with salt and black pepper. Bring to a boil and drop in the pasta.

Cook for 8 mins before finishing with roughly chopped peppers and finely chopped spring onions.

Add the juice of the orange and divide between warm bowls. Top with chopped dill and crumbled feta.