Pasta with Chickpeas (Pasta e Ceci) Recipe
Pasta with Chickpeas (Pasta e Ceci) is a hearty and comforting Italian dish featuring tender chickpeas, short pasta, and flavorful rosemary simmered in a savory vegetable broth. This rustic soup combines simple pantry staples like garlic, onion, potato, and tomato paste with fresh herbs and olive oil for a nourishing meal that is perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Base
- 1 Tbsp olive oil or extra virgin olive oil
- 1 medium-sized onion, diced
- 3 garlic cloves, minced or pressed
Main Ingredients
- 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.)
Finishing
- 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)
Instructions
- Prepare the base: Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. Once shimmering, add the diced onion and garlic. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
- Add chickpeas and flavorings: Stir in the drained chickpeas, cubed potato, tomato paste, and rosemary sprig. Mix well so that the chickpeas and potato are coated with the tomato paste and infused with rosemary, cooking for about 1 minute to release the flavors.
- Add liquids and season: Pour in the vegetable broth or hot water, then season with salt and black pepper. If using low-sodium broth or water, 1 tsp salt is appropriate. If using regular broth, season lightly and adjust later after tasting.
- Cook potatoes: Increase the heat to bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and simmer for about 10 minutes until the potatoes are tender and soft.
- Partial pureeing: Turn off the heat and remove the rosemary sprig. Using an immersion blender, puree about half of the chickpeas directly in the pot to create thickness and creaminess. If you don’t have an immersion blender, mash chickpeas and potatoes with the back of a spoon or potato masher carefully as the soup is hot.
- Cook pasta: Turn the heat back on and bring the soup to a gentle boil. Add the dried pasta and cook uncovered, stirring frequently to prevent sticking. Simmer until the pasta is al dente, tender but firm to the bite. Add water or broth if the soup becomes too thick to maintain the desired consistency.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Stir in chopped parsley if using. Serve hot with a drizzle of extra virgin olive oil, freshly ground black pepper, and optional grated parmesan or pecorino cheese for a rich finish.
Notes
- Liquid ratio is approximate; adjust broth or water based on pasta type and desired soup thickness.
- If you lack an immersion blender, puree chickpeas in a regular blender with some broth, then return to pot.
- When using regular broth, add salt cautiously and always adjust seasoning at the end to avoid over-salting.
- Best served immediately to enjoy the perfect tenderness and texture; pasta absorbs liquid over time and thickens the soup.
- You can freeze the chickpea soup base (without pasta) for up to 3 months. Thaw and reheat before adding cooked pasta.
- Nutritional values are estimations and should not replace professional advice.
Keywords: Pasta e Ceci, Chickpea Soup, Italian Soup, Comfort Food, Vegetarian Pasta Soup, Easy Weeknight Dinner
