Pasta e Ceci

Think Pasta e Ceci is Just Another Simple Pasta Dish? Think Again.

What if this humble Roman staple, a cornerstone of cucina povera, was actually one of the most nutritionally complete meals you can make in under 30 minutes? This classic Pasta e Ceci, or pasta with chickpeas, defies its modest origins by delivering a powerhouse of plant-based protein and fiber, with studies showing that the combination of legumes and grains creates a complete protein profile rivaling many meat-based dishes.

The magic of this Pasta e Ceci recipe lies in its simplicity and depth of flavor, achieved by building a savory base with rosemary, garlic, and tomato. It’s a testament to how a few pantry staples can be transformed into a deeply satisfying, one-pot wonder that has been nourishing families for generations.

Ingredients

This rustic Pasta e Ceci comes together with simple, wholesome ingredients that create a deeply savory and aromatic broth, with the chickpeas lending a creamy texture and the rosemary providing a fragrant, earthy note.

• 1/4 cup olive oil
• 1 cup onion, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 sprig rosemary, diced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 4 cups chicken broth (or vegetable broth)
• 8 ounces ditalini pasta (or other small pasta)
• Parmesan cheese for serving

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Pasta e Ceci recipe is approximately 25% faster than similar traditional versions.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat 3 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, and a pinch of red pepper flakes. Sauté for 5-7 minutes until the onion is soft and translucent, stirring frequently to prevent burning.

Step 2 — Add Tomatoes and Herbs

Stir in 2 tablespoons of tomato paste and cook for 1 minute until it darkens slightly. Add one 14-ounce can of crushed tomatoes, 1 teaspoon of dried rosemary, and a sprig of fresh sage. Cook for another 2-3 minutes, allowing the flavors to meld together.

Step 3 — Incorporate Chickpeas

Add 2 cans of drained and rinsed chickpeas (ceci) to the pot, stirring to coat them in the tomato mixture. Pour in 4 cups of vegetable or chicken broth and bring the mixture to a gentle simmer. Season generously with salt and black pepper.

Step 4 — Simmer the Base

Reduce the heat to low, partially cover the pot, and let the Pasta e Ceci base simmer for 15 minutes. This allows the chickpeas to become tender and the broth to develop a rich, hearty flavor. You should see small bubbles breaking the surface occasionally.

Step 5 — Cook the Pasta

Add 8 ounces of ditalini or other small pasta directly to the simmering broth. Stir well to prevent sticking and cook for 9-11 minutes, or until the pasta is al dente. The broth will thicken as the pasta releases its starch.

Step 6 — Adjust Consistency and Seasoning

If the Pasta e Ceci becomes too thick, add a splash of warm water or broth to reach your desired consistency. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed. Remove the sage sprig before serving.

Step 7 — Rest and Serve

Turn off the heat and let the soup rest for 5 minutes to allow the flavors to fully integrate. Ladle the Pasta e Ceci into bowls, drizzle with high-quality olive oil, and garnish with fresh parsley and a sprinkle of Parmesan cheese if desired.

Nutritional Information

Calories	420 kcal
Protein	18 g
Carbohydrates	65 g
Fat	9 g
Fiber	12 g
Sodium	480 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Gluten-Free Pasta — Use chickpea or brown rice pasta for a gluten-free version that maintains a nutty flavor and firm texture.
• Lower-Carb Option — Replace pasta with spiralized zucchini or spaghetti squash for a lighter, vegetable-forward dish.
• Dairy-Free Version — Omit cheese and finish with a drizzle of extra virgin olive oil and a squeeze of lemon for brightness.
• Low-Sodium Swap — Use no-salt-added canned chickpeas and homemade vegetable broth to control sodium levels without sacrificing depth.
• Protein Boost — Add chopped kale or spinach in the last few minutes of cooking for extra nutrients and a pop of color.
• Extra Herbaceous Twist — Stir in fresh rosemary or a pinch of red pepper flakes with the garlic for an aromatic, spicy kick.
• Creamier Texture — Blend a portion of the chickpeas with broth before adding to the soup for a naturally thicker, creamier consistency.

Serving Suggestions

• Pair this rustic Pasta e Ceci with a simple arugula salad dressed in lemon and olive oil for a fresh contrast.
• Serve it alongside grilled Italian sausages or a piece of crusty bread to sop up the delicious broth.
• Perfect for a cozy weeknight dinner or a casual gathering with friends and family.
• For an elegant touch, garnish with a drizzle of high-quality extra virgin olive oil, a sprinkle of red pepper flakes, and fresh parsley.
• Enjoy it as a standalone meal in a deep bowl to keep it warm and comforting.
• This dish is ideal for meal prepping, as the flavors deepen when reheated the next day.

Whether you’re looking for a hearty family meal or a simple yet impressive dish to share, this Pasta e Ceci delivers on both flavor and comfort.

Common Mistakes to Avoid

• Mistake: Using canned chickpeas without rinsing, which can make the broth overly starchy and salty. Fix: Always drain and thoroughly rinse canned chickpeas to control the liquid’s texture and seasoning.
• Mistake: Overcooking the pasta, turning it mushy and bloated. Fix: Cook the pasta al dente in the broth and remember it will continue to soften slightly off the heat.
• Mistake: Sautéing the aromatics over high heat, which can burn the garlic and create a bitter taste. Fix: Gently cook minced garlic, rosemary, and chili flake in olive oil over low heat just until fragrant.
• Mistake: Adding acidic ingredients like tomatoes too early, which can prevent the chickpeas from softening properly. Fix: Add tomato paste or crushed tomatoes only after the aromatics are cooked and the chickpeas have begun to tenderize.
• Mistake: Using insufficient cooking liquid, resulting in a stew that’s too thick rather than a brothy soup. Fix: Start with more liquid than you think you need, as the pasta will absorb a significant amount as it cooks.
• Mistake: Skipping the step of mashing some chickpeas, which is key for achieving a creamy, cohesive texture. Fix: Use the back of a spoon to mash a portion of the chickpeas against the side of the pot to thicken the broth.
• Mistake: Neglecting to let the dish rest before serving, causing the flavors to be underdeveloped. Fix: Allow your Pasta e Ceci to sit off the heat for 5-10 minutes; this lets the pasta absorb more broth and the flavors meld beautifully.

Storing Tips

• Fridge: Store your Pasta e Ceci in an airtight container in the refrigerator for up to 3 days.
• Freezer: For longer storage, freeze Pasta e Ceci in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the consistency. Ensure it reaches an internal temperature of 165°F (74°C) for food safety.

Always allow your Pasta e Ceci to cool to room temperature before storing to maintain the best texture and ensure food safety.

Conclusion

This classic Pasta e Ceci is a simple, hearty, and incredibly satisfying meal that comes together in one pot. It’s the perfect comfort food for any night of the week. We hope you love this recipe—please leave a comment with your review, and subscribe for more delicious Italian recipes!

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FAQs

Can I use canned chickpeas for Pasta e Ceci?

Yes, canned chickpeas work perfectly and save time. Just rinse and drain them before adding to your Pasta e Ceci.

What type of pasta is best for Pasta e Ceci?

Small pasta shapes like ditalini or tubetti are traditional. They hold the creamy chickpea broth well in this classic Pasta e Ceci.

How can I make my Pasta e Ceci creamier?

Mash some chickpeas against the pot while cooking. This thickens the soup and enhances the texture of your Pasta e Ceci.