Pasta e Ceci, or Pasta with Chickpeas, is a hearty and comforting Italian dish that beautifully balances simplicity and flavor. The combination of tender pasta and creamy chickpeas simmered in a fragrant tomato broth creates a satisfying, rustic meal that’s perfect for any time of year. It’s a great vegetarian option, loaded with plant-based protein, and can be made with pantry staples. The dish comes together quickly, making it ideal for busy weeknights while still delivering a soul-warming and delicious experience.
Pasta e Ceci (Pasta With Chickpeas) Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon rosemary or thyme, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth or water
- 8 oz small pasta (such as ditalini or elbow)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, chopped rosemary, and red pepper flakes (if using), and cook for another minute until fragrant.
- Stir in the chickpeas and cook for 2-3 minutes, allowing them to absorb the flavors.
- Add the diced tomatoes and vegetable broth, and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
- Stir in the pasta and continue to cook, stirring occasionally, until the pasta is tender, about 8-10 minutes. Add more broth or water if needed to reach your desired consistency (the dish can be served more brothy or thick, depending on preference).
- Season with salt and pepper to taste.
- Once the pasta is cooked, remove the pot from heat and stir in some fresh parsley or basil.
- Serve warm, topped with grated Parmesan cheese if desired.
Enjoy your comforting bowl of Pasta e Ceci, a classic Italian dish that’s both nourishing and delicious!
