Name: Pasta with Chickpeas (Pasta e Ceci) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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 (to serve, optional); freshly ground black pepper (to serve, optional); grated parmesan or pecorino cheese (optional, if not vegan)

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Introduction

Pasta with Chickpeas, or Pasta e Ceci, is a comforting Italian classic that combines tender pasta with creamy chickpeas in a savory broth. It’s simple to prepare and perfect for a cozy weeknight meal. This hearty dish is packed with flavor and nutrition, making it a satisfying option for any day.

The dish is served in a white bowl filled with small tube-shaped pasta mixed with chickpeas, all coated in a light yellow sauce. On top, there is a garnish of chopped green herbs scattered evenly, and a sprinkle of black pepper adds texture. The bowl sits on a white marbled surface with some fresh green herbs and a white cheese block on a metal grater nearby. A softly striped cloth in blue and white lies beside the bowl, completing the clean and fresh setting. photo taken with an iphone --ar 4:5 --v 7

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), plus 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)
To serve (optional): drizzle of extra virgin olive oil, freshly ground black pepper, grated parmesan or pecorino cheese

Instructions

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 softens, about 5 minutes.
Step 2: Add the chickpeas, cubed potato, tomato paste, and rosemary sprig. Stir to coat everything in the flavors for about 1 minute.
Step 3: Pour in the vegetable broth or hot water, then add salt and pepper. If using low-sodium broth or water, add 1 tsp salt now. If using regular broth, wait to season at the end.
Step 4: Increase the heat to bring the mixture to a boil. Cover the pot, reduce heat, and simmer for 10 minutes until the potatoes are tender.
Step 5: Turn off the heat and remove the rosemary. Partially puree the chickpeas and potatoes using an immersion blender, or mash them with a spoon or potato masher—be careful with the hot liquid.
Step 6: Return the pot to heat and bring to a gentle boil. Add the pasta and cook uncovered, stirring frequently to prevent sticking, until the pasta is tender but firm to the bite. Add water if the mixture becomes too thick.
Step 7: Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley if using.
Step 8: Serve warm with a drizzle of olive oil, freshly ground black pepper, and grated cheese if desired. Enjoy!

Tips & Variations

If you don’t have an immersion blender, puree about 1 ½ cups of chickpeas and broth in a blender and then return it to the pot.
Use short pasta shapes like shells, orecchiette, or ditali for the best texture in this soup.
Adjust the amount of liquid based on your pasta type and desired soup consistency.
To keep it vegan, omit the cheese topping or use a plant-based alternative.

Storage

Store leftover pasta e ceci in an airtight container in the refrigerator for up to 3 days. The pasta will absorb liquid over time, so add extra broth or water when reheating to loosen the soup. For longer storage, freeze the chickpea soup without pasta for up to 3 months. Thaw in the refrigerator overnight, reheat on the stovetop, then add and cook pasta fresh before serving.

How to Serve

The image shows a close-up of a white bowl filled with a creamy, yellowish pasta dish made with small tube-shaped pasta and chickpeas. The pasta and chickpeas are coated in a smooth, thick sauce, speckled with black pepper, and sprinkled with green parsley. A silver spoon lifts a portion of the pasta and chickpeas, capturing the sauce’s glossy texture and the fresh herb garnish. In the background, there is another white bowl with the same dish and a small wooden bowl containing crushed red pepper flakes. The setting rests on a white marbled surface with a blue and white striped cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas until tender before using. This will add extra time to the recipe but gives you control over texture and flavor.

What pasta can I use for Pasta e Ceci?

Short pasta shapes like shells, orecchiette, ditali, or small tubes work best as they hold the broth well and blend nicely with the chickpeas.