Here’s a classic Italian Pasta e Ceci recipe—simple, hearty, and full of flavor. It’s a traditional peasant dish from Italy, combining chickpeas, pasta, garlic, and herbs in a comforting soup-like consistency.
Pasta e Ceci (Pasta with Chickpeas)
Ingredients (serves 4):
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 carrot, diced
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1 celery stalk, diced
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1 (14 oz / 400 g) can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
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4 cups vegetable or chicken broth
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1 teaspoon fresh rosemary or thyme (or ½ tsp dried)
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Salt and black pepper to taste
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1 cup small pasta (ditalini, elbow, or small shells)
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Optional: crushed red pepper for heat
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Extra virgin olive oil for drizzling
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Grated Parmesan cheese for serving
Instructions:
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Sauté vegetables:
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté 5–7 minutes until softened. -
Add chickpeas and herbs:
Stir in chickpeas, rosemary/thyme, salt, and pepper. Cook 1–2 minutes. -
Add broth and simmer:
Pour in broth and bring to a gentle simmer for 15–20 minutes to let flavors meld. -
Cook pasta:
Add pasta directly to the simmering soup. Cook until al dente, stirring occasionally. If it becomes too thick, add a little more broth or water. -
Serve:
Ladle into bowls. Drizzle with extra virgin olive oil and sprinkle with Parmesan cheese. Optional: add a pinch of crushed red pepper for a little kick.
Tips & Variations:
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Make it creamy: Mash some of the chickpeas before adding pasta to create a thicker texture.
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Garlic boost: Sauté an extra clove of garlic in olive oil and drizzle over the finished soup.
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Beans swap: Can use white beans instead of chickpeas.
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Make ahead: Pasta can be cooked separately and added when reheating to prevent overcooking.
💡 Pro tip: This dish tastes even better the next day—the flavors intensify as it sits. Traditional Italian kitchens often use leftover pasta and chickpeas for a “reboiled” version, just like Ribollita.
I can also give a quick 20-minute Pasta e Ceci version using canned chickpeas and small pasta that’s perfect for weeknights.