Pasta e Ceci (Pasta with Chickpeas) Recipe

Introduction

Pasta e ceci, or pasta with chickpeas, is a comforting Italian dish that combines hearty chickpeas with tender pasta in a flavorful broth. This simple, rustic recipe is perfect for a nourishing weeknight meal that warms the soul.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 1 celery rib, finely diced
• 4 garlic cloves, minced
• 1 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes (plus more to taste)
• 3 tablespoons tomato paste
• 1 can chickpeas (15 ounces), drained and rinsed
• 6 cups low-sodium vegetable broth
• 1 cup ditalini pasta
• 3 1/2 cups chopped kale or escarole
• Salt to taste
• Black pepper to taste
• Grated Parmesan cheese for serving
• Extra-virgin olive oil for drizzling

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery and cook until softened, about 5 to 6 minutes.
2. Step 2: Stir in the minced garlic, fresh rosemary sprig, red pepper flakes, and tomato paste. Cook for 2 minutes, allowing the flavors to blend.
3. Step 3: Add the drained chickpeas to the pot and stir. Lightly mash some of the chickpeas with the back of a spoon to thicken the broth.
4. Step 4: Pour in the vegetable broth and bring to a simmer.
5. Step 5: Stir in the ditalini pasta and cook for about 10 to 12 minutes, until the pasta is al dente.
6. Step 6: In the last 2 minutes of cooking, add the chopped kale or escarole. Season with salt and black pepper to taste.
7. Step 7: Serve the pasta hot, garnished with grated Parmesan cheese and a drizzle of extra-virgin olive oil.

Tips & Variations

• For a deeper flavor, toast the ditalini pasta in the olive oil for 2–3 minutes before adding vegetables and broth.
• Substitute kale with escarole or spinach based on your preference.
• Add a splash of lemon juice at the end for brightness.
• Use pancetta or bacon for a non-vegetarian version to add smokiness.
• If you don’t have ditalini, small shapes like elbow macaroni or small shells work well.

Storage

Store leftover pasta e ceci in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the soup-like consistency. This dish does not freeze well as the pasta can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but soak dried chickpeas overnight and cook them separately until tender before adding to the recipe. This will require more cooking time and planning.

What can I do if I don’t have ditalini pasta?

You can substitute ditalini with any small pasta shape, such as elbow macaroni, small shells, or even broken spaghetti. The key is to use a small pasta that cooks quickly and fits well in the broth.

Pasta e Ceci (Pasta with Chickpeas) Recipe

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Pasta e Ceci is a comforting Italian soup combining tender chickpeas, hearty ditalini pasta, and leafy greens simmered in a flavorful broth infused with garlic, rosemary, and red pepper flakes. This rustic dish is perfect for a cozy meal, topped with grated Parmesan and a drizzle of extra virgin olive oil for added richness.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 1 celery rib, finely diced
• 4 garlic cloves, minced
• 1 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes (plus more to taste)
• 3 tablespoons tomato paste
• 1 can chickpeas (15 ounces), drained and rinsed
• 6 cups low-sodium vegetable broth

Pasta and Greens

• 1 cup ditalini pasta
• 3 1/2 cups chopped kale or escarole

Seasoning and Garnish

• Salt, to taste
• Black pepper, to taste
• Grated Parmesan cheese, for serving
• Extra-virgin olive oil, for drizzling

Instructions

1. Sauté Aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the finely chopped yellow onion and celery, cooking until softened, about 5 to 6 minutes. Stir in the minced garlic, fresh rosemary sprig, red pepper flakes, and tomato paste. Cook for an additional 2 minutes to meld the flavors together.
2. Simmer Chickpeas: Add the drained and rinsed chickpeas to the pot and stir to combine. Lightly mash some of the chickpeas with the back of a spoon to help thicken the broth. Pour in the low-sodium vegetable broth and bring the mixture to a simmer.
3. Cook Pasta: Stir in the ditalini pasta and cook uncovered for about 10 to 12 minutes, until the pasta is al dente. In the last 2 minutes of cooking, add the chopped kale or escarole to the pot to wilt. Season the soup with salt and black pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Serve hot for a comforting meal.

Notes

• You can substitute kale with escarole or other hearty greens such as spinach or Swiss chard.
• For a thicker soup, mash more chickpeas or use less broth.
• Add more red pepper flakes if you prefer a spicier dish.
• This soup is best enjoyed fresh but can be refrigerated for up to 3 days and gently reheated.
• For a vegan version, omit the Parmesan or use a plant-based cheese alternative.

Keywords: Pasta e Ceci, Pasta with Chickpeas, Italian soup, vegetarian soup, chickpea soup, ditalini pasta, kale soup