Harissa Tomato Fusilli with Chickpeas

Step 1. Bring 4 litres of salted water to a hard boil. Add the fusilli and cook for 9 minutes, tasting at 8 for al dente.

9 min

Step 2. Warm the olive oil in a wide pan. Add the onion with a pinch of salt and cook for 5 minutes until soft at the edges.

5 min

Step 3. Stir in the garlic, cumin and harissa. Cook for 45 seconds until the paste smells warm and glossy.

1 min

Step 4. Add the chickpeas and chopped tomatoes. Half-fill the tomato tin with pasta water, pour it in, and simmer for 8 minutes.

8 min

Step 5. Scoop out a mug of pasta water, then drain the fusilli.

1 min

Step 6. Tip the fusilli into the sauce and toss for 1 minute, loosening with pasta water until the sauce clings to the twists.

1 min

Step 7. Finish with parsley, black pepper and a little more olive oil at the table.