Pasta e Ceci
This humble Pasta e Ceci is the kind of meal I grew up eating - simple ingredients, one pot, and full of comfort in 30 minutes. Italian cooking has always taught me that the best meals don’t need much, just good olive oil, pantry staples, and a little time at the stove. The chickpeas make the broth silky and nourishing while the pasta turns everything into a cozy bowl of pure comfort. From my cucina to your table, I hope this recipe warms your home all season long. Mangia!
Servings: 4 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup diced onion
- ½ cup diced carrots
- 2 garlic cloves finely chopped
- 2 teaspoons fresh rosemary chopped
- 1 fresh bay leaf
- 1 14-ounce can crushed tomatoes
- 3 cups chicken stock or vegetable broth plus more if needed
- 1 cup short pasta about 6 ounces or 170 grams ditalini or small shells
- Salt and freshly ground black pepper to taste
- Freshly grated Pecorino Romano or Parmigiano Reggiano for serving
- Extra virgin olive oil for serving
Instructions
- Place half of the chickpeas in a blender or food processor with a splash of broth and blend until smooth. Leave the remaining chickpeas whole and set aside.
- In a medium soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring often so the garlic doesn’t brown.
- Stir in the rosemary, bay leaf, crushed tomatoes, and pureed chickpeas. Let everything cook together for about 5 minutes to deepen the flavor.
- Pour in the broth and season lightly with salt and black pepper. Bring to a gentle simmer and cook for 10 minutes. The broth should be hot and lightly bubbling before adding the pasta.
- Add the reserved whole chickpeas and uncooked pasta directly into the pot. Simmer on medium-low heat for about 10-12 minutes, stirring often to keep the pasta from sticking. The starch from the pasta will naturally thicken the broth and make it creamy.
- If the soup becomes too thick before the pasta is cooked, add a splash of hot broth or water as needed. The final texture should be creamy and spoonable - somewhere between a soup and pasta dish.
- Ladle into shallow bowls and finish with freshly grated Pecorino cheese and a generous drizzle of your best olive oil. Add parsley or basil if desired. Serve warm with crusty bread and a spoon.
Notes
Elena’s Best Tips
- Blending part of the chickpeas is the secret to a naturally creamy broth without adding cream.
- Stir the pasta often as it cooks - the starches create that classic silky texture.
- Keep extra warm broth nearby since the pasta continues to absorb liquid as it sits.
- Don’t overcook the pasta. Al dente pasta gives the best texture in this rustic dish.
- Use good quality olive oil for serving - it makes a big difference in simple Italian recipes.
- Pecorino Romano adds a saltier, sharper flavor, while Parmigiano is nuttier and milder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more broth as it sits, so add a splash of water or broth when reheating.
- Reheat gently on the stovetop over low heat for the best texture.
Nutrition
Calories: 446kcal | Carbohydrates: 59g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 279mg | Potassium: 645mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2711IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 4mg
