Pasta e Ceci – Italian Pasta with Chickpeas Recipe
Pasta e ceci is one of those Italian dishes that feels like a warm blanket on a cold day. Simple pasta cooked together with chickpeas in an aromatic tomato and herb sauce is a classic of home cooking from southern Italy. Italians often eat it on weekdays as a quick, filling lunch – something between a soup and a thick pasta dish. It’s the perfect meal for days when you want something cheap, nourishing and meat-free, but still very “Italian”.
Pasta e ceci is the essence of Italian “cucina povera” – a few inexpensive ingredients that together create a bowl of thick, soothing comfort food. Pasta cooked directly in the chickpea and tomato sauce releases starch, which naturally thickens the dish so it becomes something between a soup and a risotto. Herbs and garlic give it a surprisingly deep, herb-and-tomato flavor despite the lack of meat.
Chef's tips
Make sure the pasta cooks in a relatively small amount of liquid – that way the sauce will be creamy rather than watery; if needed, add stock one ladle at a time. Rinse canned chickpeas well, but you can add a bit of the canning liquid to the pot, as it will thicken the sauce and boost the flavor. Be careful not to overcook the pasta: take the pot off the heat when it’s al dente, as it will continue to cook slightly in the hot sauce.
How to serve
Serve in deep bowls, drizzled with good olive oil and sprinkled with fresh rosemary or parsley – it tastes great with a slice of crusty ciabatta. A glass of simple southern Italian red wine, such as Primitivo, pairs well with this hearty, herb-scented dish, or simply a glass of water with lemon for a quick everyday lunch. It’s an ideal meal after a long, rainy workday when you want something ready in 30–40 minutes.
Ingredients
- canned chickpeas (or home-cooked) - 400 g
- short pasta (e.g. ditalini, small shells, elbows) - 250 g
- chopped tomatoes from a can - 400 g
- vegetable or chicken stock (can be made from a stock cube) - 800 ml
- onion (medium) - 1 piece
- garlic cloves - 2 pieces
- olive oil - 3 tablespoons
- sprigs of fresh rosemary or 1 teaspoon dried (can be replaced with thyme) - 2 pieces
- salt (to taste)
- freshly ground black pepper (to taste)
- grated Grana Padano or Parmesan (optional, for serving) - 40 g
- bay leaf - 1 piece
Preparation
- Peel the onion and cut it into a small dice. Peel the garlic and chop it finely.
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 4–5 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the garlic, rosemary and bay leaf. Fry for about 1 more minute, until you can clearly smell the herbs and garlic.
- Add the chickpeas, stir and cook for 2 minutes so they are coated with the oil and seasonings.
- Add the canned tomatoes and stock. Stir, bring to a boil, then reduce the heat and cook for 10 minutes with the lid on.
- Remove the bay leaf and any tough rosemary stems. Briefly blend half of the soup with a hand blender so that some of the chickpeas remain whole. This will make the dish thicker but still with noticeable pieces.
- Add the pasta to the pot. Cook over low to medium heat according to the package instructions (usually 8–10 minutes), stirring often so the pasta doesn’t stick to the bottom. If there isn’t enough liquid, add a little hot water or stock – the dish should be thick but still slightly soupy.
- When the pasta is al dente (tender but with a slight bite in the center), season everything with salt and pepper. Set aside for 3–5 minutes; the soup will thicken further.
- Serve hot, sprinkled with grated cheese and drizzled with a little olive oil.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The pasta will continue to absorb liquid, so when reheating, add a little water or stock to loosen the consistency and warm gently, stirring often.
