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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/pasta-e-ceci-pasta-with-chickpeas-recipe/