Why You’ll Love This Recipe
- A warm and comforting meal, perfect for any season
- Packed with protein from chickpeas for a nutritious dish
- Simple yet flavorful ingredients
- One-pot meal for easy cooking and cleanup
- Easily customizable with different herbs and spices
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Canned chickpeas, divided
- Extra-virgin olive oil
- Yellow onion, finely chopped
- Garlic, lightly smashed
- Fresh rosemary sprigs
- Kosher salt, divided
- Dry white wine or water
- Vegetable broth
- Crushed tomatoes (preferably San Marzano)
- Finely grated Parmigiano Reggiano cheese, divided
- Parmigiano Reggiano cheese rind
- Ditalini pasta
Directions
- Drain and rinse one can of chickpeas. Blend or mash the chickpeas from the second can to create a creamy base.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and rosemary sprigs. Sauté until the onion is soft and fragrant.
- Add the drained chickpeas, ½ teaspoon of salt, and white wine (or water). Stir and let it simmer until the liquid is slightly reduced.
- Pour in the vegetable broth, crushed tomatoes, mashed chickpeas, and the Parmigiano Reggiano rind. Stir well and bring to a simmer.
- Cook for about 15 minutes, allowing the flavors to meld. Adjust seasoning with more salt if needed.
- Add the ditalini pasta and cook until al dente, stirring occasionally. Add extra broth if needed to maintain a soup-like consistency.
- Remove the rosemary sprigs and the cheese rind. Stir in half of the grated Parmigiano Reggiano.
- Serve hot, garnished with the remaining cheese and a drizzle of olive oil.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick: Add red pepper flakes for a touch of heat.
- Meaty Version: Stir in cooked pancetta or Italian sausage for extra depth.
- Gluten-Free: Use gluten-free pasta or substitute with quinoa.
- Creamier Texture: Blend more chickpeas for a thicker, creamier consistency.
- Herbal Twist: Substitute rosemary with thyme or oregano for a different flavor profile.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water to loosen the consistency.
- Freezing is not recommended as the pasta may become mushy upon thawing.
FAQs
Can I use dried chickpeas instead of canned?
Yes, soak and cook dried chickpeas beforehand, then use them as directed in the recipe.
What type of pasta works best for this dish?
Ditalini is traditional, but small pasta shapes like elbow macaroni or small shells work well too.
Can I make this dish vegan?
Yes, simply omit the cheese or use a vegan alternative.
How do I make this soup thicker?
Blend more chickpeas or let it simmer longer to thicken naturally.
Can I add more vegetables?
Absolutely! Carrots, celery, or spinach make great additions.
What can I use instead of white wine?
Water or extra vegetable broth can be used as a substitute.
Why use a Parmesan rind in the broth?
The rind adds depth and umami flavor to the soup.
Can I cook the pasta separately?
Yes, cooking the pasta separately helps prevent it from becoming too soft in leftovers.
How do I store the soup without the pasta getting mushy?
Store the soup and pasta separately, then combine when reheating.
What’s the best way to serve this dish?
With a drizzle of olive oil and extra Parmigiano Reggiano on top, plus some crusty bread on the side.
Conclusion
Pasta e Ceci is a simple yet deeply satisfying dish packed with hearty chickpeas, flavorful broth, and tender pasta. Whether you're looking for a comforting weeknight meal or a nutritious Italian classic, this recipe is sure to become a favorite. Try different variations to suit your taste and enjoy this timeless dish!
Pasta e Ceci
- Total Time: 40 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
Pasta e Ceci is a classic Italian dish made with chickpeas, pasta, and a rich tomato-based broth. This comforting one-pot meal is packed with flavor, easy to make, and perfect for a cozy dinner. Serve it with a drizzle of olive oil and fresh Parmigiano Reggiano for the ultimate experience.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and divided
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, lightly smashed
- 2 sprigs fresh rosemary
- 1 teaspoon kosher salt, divided
- ¼ cup dry white wine or water
- 4 cups vegetable broth
- 1 cup crushed tomatoes (preferably San Marzano)
- ½ cup finely grated Parmigiano Reggiano cheese, divided
- 1 Parmigiano Reggiano cheese rind
- 1 cup ditalini pasta
Instructions
- Drain and rinse one can of chickpeas. Mash or blend the second can to create a creamy base.
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and rosemary. Sauté until onion is soft and fragrant.
- Add drained chickpeas, ½ teaspoon salt, and white wine (or water). Stir and simmer until liquid slightly reduces.
- Pour in vegetable broth, crushed tomatoes, mashed chickpeas, and the cheese rind. Stir and bring to a simmer.
- Cook for 15 minutes, allowing flavors to meld. Adjust seasoning with remaining salt.
- Add ditalini pasta and cook until al dente, stirring occasionally. Add extra broth if needed.
- Remove rosemary sprigs and cheese rind. Stir in half of the grated cheese.
- Serve hot, garnished with remaining cheese and a drizzle of olive oil.
Notes
- For a spicy kick, add red pepper flakes.
- For a meaty version, stir in pancetta or Italian sausage.
- For gluten-free, use gluten-free pasta or quinoa.
- To prevent mushy pasta, cook it separately and add when serving.
- Store leftovers in the fridge for up to 3 days. Reheat with extra broth.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
