
Looking for a cozy, hearty Italian dish that’s both easy to make and incredibly satisfying?
Pasta e Ceci (pasta with chickpeas) is a staple in Italian cuisine, known for its creamy texture and rich, savory flavors.
Originating from the rustic kitchens of Italy, this dish is packed with protein, fiber, and wholesome ingredients.
Whether you prefer it brothy or thick like a stew, this one-pot meal is perfect for chilly nights or when you need a quick, comforting meal.
Let’s dive into the secrets of making an authentic Pasta e Ceci that will transport you straight to Italy!
Ingredients for Pasta e Ceci
To make an authentic and delicious Pasta e Ceci, you will need:
Essential Ingredients:
- 1 cup dried chickpeas (or 1 can, drained and rinsed)
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 cup diced tomatoes (or tomato puree for a richer taste)
- 4 cups vegetable broth (or water with bouillon)
- 1 cup small pasta (ditalini, tubetti, or broken spaghetti)
- Salt and black pepper to taste
- 1 teaspoon fresh rosemary (or thyme, for a different twist)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Grated Parmesan cheese (for garnish, optional)
- Fresh parsley (for garnish, optional)
Substitutions:
- Gluten-free? Use gluten-free pasta.
- Vegan? Skip the Parmesan or use nutritional yeast.
- Want extra protein? Add cooked chicken or pancetta.
Step-by-Step Instructions to Make Pasta e Ceci
Step 1: Prepare the Chickpeas
- If using dried chickpeas, soak them overnight and cook until tender (about 90 minutes). If using canned chickpeas, drain and rinse them well.
Step 2: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, celery, and carrot. Sauté until softened, about 5 minutes.
- Stir in fresh rosemary and red pepper flakes.
Step 3: Simmer the Base
- Add diced tomatoes and cook for 2 minutes, letting the flavors develop.
- Pour in the vegetable broth and bring to a simmer.
- Add chickpeas and cook for 15-20 minutes, allowing the flavors to meld.
Step 4: Blend for a Creamier Texture (Optional)
- For a creamy consistency, blend half the chickpeas and broth with an immersion blender before adding the pasta.
Step 5: Cook the Pasta
- Add the pasta directly into the pot and simmer until tender (about 10 minutes). Stir occasionally.
- Adjust seasoning with salt and black pepper.
Step 6: Finish & Serve
- Drizzle with extra virgin olive oil.
- Garnish with grated Parmesan and fresh parsley.
- Serve hot with crusty bread on the side.
Tips for the Best Pasta e Ceci
- For a thicker consistency: Blend part of the chickpeas or cook the pasta directly in the broth.
- For a brothier texture: Add an extra cup of vegetable broth.
- For an umami boost: Add a Parmesan rind while simmering and remove before serving.
- Adjust seasoning: Taste before serving and tweak with salt, pepper, or an extra splash of olive oil.
Serving Suggestions & Pairings
- With crusty bread: Perfect for soaking up the rich broth.
- With a side salad: A simple arugula or caprese salad complements the dish beautifully.
- With wine: Pair with a crisp white wine like Pinot Grigio or a light red like Chianti.
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 3 months, but leave out the pasta and add fresh when reheating.
- Reheating: Warm gently on the stove with a splash of water or broth.
FAQ’s
Can I make Pasta e Ceci without tomatoes?
Yes! A white version skips tomatoes and uses garlic, olive oil, and rosemary for flavor.
What’s the best pasta shape for this recipe?
Small shapes like ditalini, tubetti, or broken spaghetti work best.
Can I use canned chickpeas instead of dried?
Absolutely! Just rinse them well and adjust the cooking time accordingly.
How can I make this dish more protein-rich?
You can add cooked chicken, pancetta, or even an extra can of chickpeas.
Authentic Pasta e Ceci Recipe
Ingredients
- 1 cup dried chickpeas or 1 can, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 stalk celery diced
- 1 small carrot diced
- 1 cup diced tomatoes or tomato puree for a richer taste
- 4 cups vegetable broth or water with bouillon
- 1 cup small pasta ditalini, tubetti, or broken spaghetti
- Salt and black pepper to taste
- 1 teaspoon fresh rosemary or thyme, for a different twist
- ½ teaspoon red pepper flakes optional, for heat
- Grated Parmesan cheese for garnish, optional
- Fresh parsley for garnish, optional
Substitutions:
- Gluten-free? Use gluten-free pasta.
- Vegan? Skip the Parmesan or use nutritional yeast.
- Want extra protein? Add cooked chicken or pancetta.
Instructions
Step 1: Prepare the Chickpeas
- If using dried chickpeas, soak them overnight and cook until tender (about 90 minutes). If using canned chickpeas, drain and rinse them well.
Step 2: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, celery, and carrot. Sauté until softened, about 5 minutes.
- Stir in fresh rosemary and red pepper flakes.
Step 3: Simmer the Base
- Add diced tomatoes and cook for 2 minutes, letting the flavors develop.
- Pour in the vegetable broth and bring to a simmer.
- Add chickpeas and cook for 15-20 minutes, allowing the flavors to meld.
Step 4: Blend for a Creamier Texture (Optional)
- For a creamy consistency, blend half the chickpeas and broth with an immersion blender before adding the pasta.
Step 5: Cook the Pasta
- Add the pasta directly into the pot and simmer until tender (about 10 minutes). Stir occasionally.
- Adjust seasoning with salt and black pepper.
Step 6: Finish & Serve
- Drizzle with extra virgin olive oil.
- Garnish with grated Parmesan and fresh parsley.
- Serve hot with crusty bread on the side.