Pasta e Ceci is a traditional Italian comfort dish that blends tender chickpeas with small pasta in a flavorful tomato broth. It’s thick, hearty, and packed with earthy flavor—somewhere between a soup and a stew. This simple yet soul-satisfying recipe is a classic from the Roman countryside and perfect for a cozy meal any time of year.
Cooking Time: 45 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 (14-ounce) can crushed tomatoes
3 cups cooked chickpeas (or 2 cans, drained and rinsed)
4 cups vegetable broth (or chicken broth)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
1 teaspoon fresh thyme (or ½ teaspoon dried)
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 cup small pasta (like ditalini, tubetti, or small shells)
¼ cup grated Parmesan cheese (plus more for serving)
Extra virgin olive oil, for drizzling
Fresh parsley, chopped, for garnish
Instructions:
-
Start the Base:
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for about 8 minutes, until the vegetables soften and start to caramelize slightly. -
Add Garlic and Tomato Paste:
Stir in the garlic and cook for 30 seconds until fragrant. Add tomato paste and cook for another minute to deepen the flavor. -
Add Tomatoes and Chickpeas:
Pour in the crushed tomatoes, chickpeas, rosemary, thyme, red pepper flakes, and a pinch of salt. Stir well and cook for 5 minutes to let the flavors meld. -
Add Broth and Simmer:
Pour in the broth and bring the stew to a gentle boil. Reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally. -
Cook the Pasta:
Add the pasta directly into the pot and cook until tender, about 8–10 minutes, stirring frequently so the pasta doesn’t stick to the bottom. If the stew gets too thick, add a little more broth or water. -
Finish and Serve:
Once the pasta is cooked, stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper. -
To Serve:
Spoon into bowls, drizzle with olive oil, sprinkle with more Parmesan, and top with fresh parsley.
Nutrition (per serving):
Calories: 390
Protein: 17g
Fat: 11g
Carbohydrates: 56g
Fiber: 10g
Sugar: 7g
Sodium: 680mg
Tips:
• Mash a small portion of the chickpeas with a spoon or immersion blender before adding the pasta for a creamier texture.
• For extra depth, toss in a Parmesan rind while simmering, then remove it before serving.
• Swap out the Parmesan for nutritional yeast to make this recipe vegan.
• Serve with crusty bread for dipping—it’s perfect for soaking up the rich broth.
Pasta e Ceci is rustic, nourishing, and full of Italian heart. It’s the kind of meal that makes you slow down, savor each bite, and feel warm from the inside out.
