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Pasta e Ceci (Pasta with Chickpeas)

A classic Italian dish combining small pasta shells and chickpeas, flavored with rosemary and tomato paste, resulting in a hearty, comforting meal.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 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
  • 8 ounces ditalini pasta
  • Parmesan cheese for serving

Instructions

  1. In a dutch oven, heat olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Add tomato paste, garlic, rosemary, red pepper flakes, and kosher salt to the onion. Stir and cook for about 2 minutes.
  3. Add chickpeas and chicken broth, increase heat to medium-high, and bring to a low boil.
  4. Use an immersion blender to blend about one cup of the mixture to thicken the broth.
  5. Add ditalini pasta and cook according to package instructions until just al dente.
  6. Serve with a sprinkle of Parmesan cheese.

Notes

Using an immersion blender to partially blend the chickpeas thickens the broth, giving the dish a creamy texture without cream. Parmesan cheese adds a savory finish. Adjust red pepper flakes to taste for mild heat.

  • Author: Sophie Lane
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: Italian

Nutrition

  • Calories: 477
  • Sugar: 5
  • Sodium: 700
  • Fat: 14
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 65
  • Fiber: 12
  • Protein: 18
  • Cholesterol: 5