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
- 1/4 cup dry white wine or water
- 4 cups vegetable broth
- 1 cup crushed tomatoes (preferably San Marzano)
- 1/2 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
