Chickpea Pasta with Moroccan Beef Ragu

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

8 ounces small shell chickpea pasta, such as Banza (about 2 1/2 cups)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound ground beef

3 cloves garlic, sliced

1 small onion, finely chopped

1 red bell pepper, finely chopped

1/4 cup golden raisins

3 tablespoons tomato paste

1 teaspoon ras el hanout (Moroccan spice blend)

Freshly ground pepper

1/2 cup fresh cilantro, roughly chopped

1/2 cup fresh mint, roughly chopped


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef, garlic, onion and bell pepper and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink and the vegetables begin to brown, 8 to 10 minutes. Stir in the raisins, tomato paste, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper; cook until the oil turns red, about 1 minute.
  3. Add the pasta to the skillet, reduce the heat to medium and cook, stirring, until coated, 1 to 2 minutes. Stir in 1/2 cup of the reserved cooking water; add more cooking water as needed to loosen. Season with salt and pepper and stir in the cilantro and mint. Divide the pasta among bowls.
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