Pasta e Ceci, or pasta with chickpeas, is a classic Italian one-pot meal combining the simplicity of Italian pasta with hearty chickpeas. This comforting dish is loaded with plant-based protein and flavored with rosemary and tomato broth, making it a warm and nourishing option perfect for cozy weeknight dinners.
What is Pasta e Ceci?
Pasta e Ceci is a classic Italian recipe made with small pasta, chickpeas, extra virgin olive oil, and fresh herbs. This Italian pasta dish can be made in different ways, from thick and creamy to a thinner tomato broth consistency. Regardless of its variation, Pasta e Ceci remains a timeless, comforting favorite.
History of Pasta e Ceci
Originating from Italian peasant cuisine, Pasta e Ceci was created to make the most of staple pantry items like uncooked pasta, canned chickpeas, and olive oil. In Southern Italy, this dish often included rosemary sprigs, bay leaves, and sometimes white beans for added protein. Over time, Pasta e Ceci became beloved for its simplicity, making it a classic Italian recipe enjoyed worldwide.
Why You’ll Love This Recipe
This Pasta e Ceci recipe is:
- Easy to Make: One pot, minimal prep, and ready in less than an hour.
- Nutritious: Packed with protein from chickpeas and nutrients from olive oil, herbs, and chickpea puree.
- Customizable: Try adding tomato sauce, fresh spinach, or even white beans to make it your own.
Ingredients & Substitutions
For this Pasta e Ceci recipe, you’ll need a selection of simple ingredients that bring out rich, classic Italian flavors. Here’s an expanded look at each ingredient and some potential substitutions:
Pasta:
Small pasta shapes like ditalini or any classic short pasta are ideal for this dish as they create a satisfying texture and soak up the sauce. If you don’t have ditalini, try using small shells, macaroni, or another sturdy pasta that holds its shape. Avoid pasta that’s too thin or fragile, as it might get mushy in the cooking process.
Chickpeas:
Canned chickpeas make this recipe quick and easy, but if you prefer a more hands-on approach, you can use cooked dried chickpeas. For a slightly different taste and texture, white beans are an excellent substitute. These legumes add a creamy texture and extra plant-based protein, making the dish hearty and nourishing.
Extra Virgin Olive Oil:
A high-quality extra virgin olive oil enhances the depth of flavor with its rich, slightly fruity taste. This oil forms the base of the dish, so choose the best you have. A drizzle of extra virgin olive oil at the end adds a smooth, luxurious finish. If you’re looking for a slightly different flavor, try using a robust Italian olive oil, which works beautifully in this dish.
Shallots or Yellow Onion:
Finely diced shallots provide a mild, slightly sweet flavor that blends well with chickpeas and pasta. If shallots aren’t available, a yellow onion is a great alternative. Both bring a savory depth to the dish, creating a flavorful foundation. For a more intense flavor, you can even add a hint of red onion.
Garlic:
Fresh garlic cloves add a robust aroma and depth. Garlic is essential in Italian cooking, giving the dish a warming, slightly spicy undertone. For best results, mince fresh garlic cloves rather than using pre-minced versions. You can add extra garlic if you love the flavor, or adjust according to your preference.
Fresh Rosemary Sprig:
Fresh rosemary brings a woodsy, earthy flavor that pairs beautifully with chickpeas and pasta. Adding a rosemary sprig while the dish cooks allows it to infuse fully into the broth. If rosemary isn’t available, a bay leaf can add a subtle herbal flavor. Feel free to experiment with other fresh herbs like thyme or sage if you prefer a variation.
Low-Sodium Vegetable Broth:
Vegetable broth forms the main cooking liquid for this dish, giving it a gentle, savory depth. Choose low-sodium broth to better control the saltiness of the dish. If you prefer a more robust base, mix vegetable broth with a bit of tomato broth, which will add color and a slight sweetness. You can also use chicken broth if you’re not strictly vegetarian, or add a splash of tomato sauce for an extra layer of richness.
Salt & Black Pepper:
These essential seasonings help balance and enhance the flavors. Freshly ground black pepper adds a bit of heat and depth, while salt brings out the flavors of the pasta and chickpeas. Adjust the seasoning to taste, and consider adding a sprinkle of red pepper flakes if you enjoy a mild kick of spice.
Optional Toppings and Variations
- Lemon Juice: A splash of lemon juice brightens up the dish.
- Vegan Parmesan or Pecorino Cheese: For an added savory note.
- Red Pepper Flakes: Adds a hint of spice if desired.
Helpful Tools for Making Pasta e Ceci
To make this recipe, you’ll need:
- Large Pot or Dutch Oven: Ideal for evenly cooking this one-pot meal. A Dutch oven can handle high pressure and retain heat well.
- Wooden Spoon: Perfect for stirring and preventing ingredients from sticking to the bottom of the pot.
- Immersion Blender or Food Processor: Used to blend a portion of the chickpeas into a chickpea puree, giving the dish a creamy consistency.
- Slotted Spoon: Useful for removing the rosemary sprig and bay leaf if needed.
How to Make Pasta e Ceci
Preparation Steps
- Place a large pot on medium-high heat and add a drizzle of extra virgin olive oil.
Cooking Instructions
- Sauté the shallots and rosemary sprig until they are translucent and fragrant.
- Add the garlic, stirring quickly for a minute to prevent burning.
- Stir in half of the chickpeas and low-sodium vegetable broth (or a mix of vegetable broth and tomato broth), then bring to a gentle boil.
- Add the uncooked pasta and reduce the heat, allowing it to cook until it reaches an al dente texture. If it absorbs too much liquid, add a bit more broth.
- While the pasta cooks, blend the remaining chickpeas with a bit of water using an immersion blender or food processor to create a chickpea puree, which will give the dish a creamy consistency.
Pasta E Ceci Finishing Touches
- Season with lemon juice, salt, and black pepper to taste. Top with vegan parmesan, a drizzle of extra virgin olive oil, or fresh herbs if desired.
Tips & Tricks for the Perfect Pasta e Ceci
- Keep an Eye on the Pasta: Cook only until al dente to avoid mushy noodles.
- Adjust the Consistency: Add broth as needed if it becomes too thick, ensuring it’s a thick sauce but not too dry.
- Experiment with Flavors: Try adding a dash of tomato sauce, a parmesan rind, or a bay leaf for extra depth.
Serving Suggestions
Serve Pasta e Ceci in shallow bowls with vegan parmesan, a squeeze of lemon, and a drizzle of extra virgin olive oil. It pairs perfectly with a side salad or some crusty bread, making it a well-rounded meal for any occasion.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the refrigerator. Reheat on the stove, adding a splash of broth if the pasta has absorbed too much liquid. The dish will taste even better the next day as the flavors meld.
FAQs
Absolutely! White beans add a creamy texture and blend well with the pasta and broth.
Small shapes like ditalini or other classic short pasta shapes work well, but feel free to experiment.
Yes, simply swap the pasta for a gluten-free version.
Try adding tomato sauce, a bay leaf, or even a splash of white wine for richness.
Pasta e Ceci (Pasta with Chickpeas)
Ingredients
Pasta
- 1 19oz can chickpeas, rinsed and drained
- 2-3 tbsp high quality extra virgin olive oil
- 2 shallots, finely diced or 1 small yellow onion
- 3 cloves minced garlic
- 2 sprigs fresh rosemary
- 2 cups small pasta noodles I used ditalini
- 2-3 cups chickenless broth or veg broth
- salt & pepper to taste
Toppings
- squeeze of fresh lemon juice optional
- freshly grated parmesan cheese (vegan)
- drizzle of extra virgin olive oil
Instructions
Prep
- In a pot on medium heat, add in 2 tbsp extra virgin olive oil.
Cooking
- Add in the shallots, and rosemary and cook for 3-4 mins or until translucent and fragrant. Add the garlic and continue stirring rapidly for 1 min so the garlic doesn't burn.
- Add in half the chickpeas, and 2 ½ cups of vegetable broth and bring to a boil.
- Now, add in your pasta noodles and reduce the heat. Cook the noodles until they are al dente. Add another ½ cup of the broth if needed.
- Meanwhile, cover the other half of the chickpeas with a little water and blend until they form a smooth paste. I used an immersion blender but you can also just mash them with a fork.
- Once the pasta is almost done cooking, add in the chickpea paste, and stir to combine. Season with the juice of ½ a lemon, salt and pepper to taste.
Finishing Touches
- Serve with some freshly grated parm if desired and a drizzle of extra virgin olive oil. Buon Appetito!
Video
Notes
Nutrition
Conclusion: Pasta e Ceci Recipe
Pasta e Ceci is a cozy, one-pot meal that brings together Italian pasta, hearty chickpeas, and aromatic herbs for a dish that’s simple yet deeply satisfying. With options for tomato sauce, white beans, and other ingredients, it’s a versatile recipe that you can customize to fit your tastes. Try it for a warm, nourishing dinner that will quickly become a family favorite.
This was so easy to make and super tasty, I wasn’t sure how the chickpea sauce would taste but was amazing!! 🤩 I will make this again
yayyy I’m so happy you loved it!! You never know till you try haha! Thank you so much for your kind review! Happy New year 🙂
The flavour of this was beyond better than I expected, loved the mellow chickpea tasty and how quickly this came together!
thank you!!! I was surprised how good this was the first time I made it too. I’m so happy you loved it 🙂