Pasta e Ceci (Pasta with Chickpeas) Recipe

Introduction

Pasta e Ceci, or pasta with chickpeas, is a comforting Italian dish that combines tender pasta with creamy, flavorful chickpeas in a fragrant broth. It’s simple to make and perfect for a cozy weeknight meal that feels both hearty and wholesome.

Ingredients

• 1 Tbsp olive oil or extra virgin olive oil
• 1 medium-sized onion, diced
• 3 garlic cloves, minced or pressed
• 2 cans (14oz/400gr each) chickpeas, drained
• 1 medium-sized potato, cubed
• 1 Tbsp tomato paste
• 1 rosemary sprig (or ½ tsp dried rosemary)
• 4 cups (960 ml) low-sodium vegetable broth or water, use more if needed
• 1 tsp fine salt
• ⅛ tsp black pepper
• ½ lb (8oz/220 grams) short pasta shapes (shells, orecchiette, ditali, etc.)
• 2-3 Tbsp chopped parsley (optional)
• Drizzle of extra virgin olive oil
• Freshly ground black pepper
• Grated parmesan or pecorino cheese (optional)

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. Once the oil is shimmering, add the diced onion and garlic, and cook until the onion has softened, about 5 minutes.
2. Step 2: Add the chickpeas, cubed potato, tomato paste, and the rosemary sprig. Stir to coat everything in flavor, cooking for about 1 minute.
3. Step 3: Pour in the vegetable broth or hot water, then add salt and pepper. Use 1 teaspoon of salt if using water or low-sodium broth. If you use regular broth, adjust the seasoning at the end.
4. Step 4: Increase the heat to bring the mixture to a boil. Then cover the pot, reduce the heat, and simmer for 10 minutes until the potatoes are tender.
5. Step 5: Turn off the heat, remove the rosemary, and partially puree the chickpeas and potatoes using an immersion blender. Alternatively, mash them with the back of a spoon or a potato masher. Be careful as the liquid will be hot.
6. Step 6: Turn the heat back on and bring to a gentle boil. Add the dried pasta.
7. Step 7: Simmer the soup, stirring frequently to prevent the pasta from sticking. Cook until the pasta is tender but still firm to the bite. If the soup thickens too much, add a little water to reach your preferred consistency.
8. Step 8: Taste the soup and adjust seasoning with salt and pepper to your liking.
9. Step 9: Stir in the chopped parsley if using. Serve in bowls with a drizzle of olive oil, freshly ground black pepper, and grated parmesan or pecorino if not keeping it vegan. Enjoy!

Tips & Variations

• For added depth, sauté the onion and garlic until lightly caramelized before adding the chickpeas and potato.
• Try using different short pasta shapes like ditalini, conchiglie, or orecchiette to suit your preference.
• For a vegan version, omit the cheese and finish with extra olive oil and fresh herbs.
• If you prefer a smoother texture, puree more of the chickpeas and potatoes.
• Add a pinch of red pepper flakes while sautéing for a subtle spicy kick.

Storage

Store leftover pasta e ceci in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the soup and heat gently on the stove or in the microwave until warmed through. The pasta will continue to absorb liquid, so adding some liquid helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but dried chickpeas need to be soaked overnight and cooked until tender before using. This adds time but can enhance the dish’s flavor and texture.

What if I don’t have an immersion blender?

You can mash the chickpeas and potatoes with the back of a spoon or a potato masher carefully. Alternatively, transfer a portion to a regular blender and pulse until partially smooth, then mix back in.

Pasta e Ceci (Pasta with Chickpeas) Recipe

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★★★★★

4.4 from 54 reviews

Pasta e Ceci is a comforting traditional Italian soup combining tender chickpeas, short pasta, and flavorful seasonings in a hearty broth. This rustic dish is simple yet satisfying, featuring creamy mashed chickpeas and potatoes that create a rich texture while the pasta adds the perfect bite. Ideal for a wholesome lunch or dinner, it’s garnished with parsley, olive oil, and optionally topped with parmesan or pecorino cheese for added depth.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Tbsp olive oil or extra virgin olive oil
• 1 medium-sized onion, diced
• 3 garlic cloves, minced or pressed
• 2 cans (14oz/400gr each) chickpeas, drained
• 1 medium-sized potato, cubed
• 1 Tbsp tomato paste
• 1 rosemary sprig (or ½ tsp dried rosemary)
• 4 cups (960 ml) low-sodium vegetable broth (or water), use more if needed
• 1 tsp fine salt
• ⅛ tsp black pepper
• ½ lb (8oz/220 grams) short pasta shapes (shells, orecchiette, ditali, etc.)

Optional Garnishes

• 2–3 Tbsp chopped parsley
• Drizzle of extra virgin olive oil
• Freshly ground black pepper
• Grated parmesan or pecorino cheese (optional)

Instructions

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. Once the oil is shimmering, add the diced onion and garlic, and cook until the onion has softened, about 5 minutes.
2. Add Chickpeas, Potato, and Flavorings: Stir in the chickpeas, cubed potato, tomato paste, and rosemary sprig, coating them evenly in the flavors for about 1 minute.
3. Add Liquids and Seasoning: Pour in the vegetable broth or hot water, add salt and black pepper. Note: If using regular broth, salt should be adjusted at the end.
4. Simmer Potatoes: Bring the mixture to a boil, then cover the pot, reduce the heat, and cook for 10 minutes until the potatoes are tender.
5. Partially Puree the Chickpeas: Turn off the heat, remove the rosemary sprig, and use an immersion blender to partially puree some of the chickpeas, or mash with the back of a spoon or potato masher. Be cautious as the mixture is hot.
6. Add Pasta: Turn the heat back on and bring to a gentle boil. Add the dried pasta to the pot.
7. Cook Pasta: Let the mixture simmer gently, stirring often to prevent sticking, until the pasta is al dente, adjusting the consistency with additional water if needed.
8. Adjust Seasoning: Taste the soup and add more salt and pepper as desired.
9. Serve: Stir in freshly chopped parsley. Divide the soup into bowls and finish with a drizzle of olive oil, freshly ground black pepper, and grated parmesan or pecorino cheese if using. Enjoy!

Notes

• If using regular (not low-sodium) broth, avoid adding salt initially and adjust seasoning at the end.
• Partially pureeing some chickpeas adds creaminess and body to the soup without losing texture.
• The soup can be thinned with extra water if it becomes too thick during pasta cooking.
• Feel free to substitute rosemary with dried herbs like thyme or oregano if unavailable.
• Use short pasta shapes like shells, orecchiette, or ditali for best texture.
• To keep it vegan, omit the cheese garnish and use only olive oil and parsley.

Keywords: Pasta e Ceci, chickpea pasta soup, Italian soup, vegetarian pasta recipe, hearty chickpea soup