Pasta E Ceci (Pasta with Chickpeas) Recipe

Introduction

Pasta e Ceci is a comforting Italian dish that combines tender chickpeas and small pasta in a savory broth. This hearty recipe is perfect for cozy dinners and brings simple ingredients together with rich, warming flavors.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion (finely chopped)
• 1 celery rib (finely diced)
• 4 garlic cloves (minced)
• 1 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes (plus more, to taste)
• 3 tablespoons tomato paste
• 1 can chickpeas (15 ounces) (drained and rinsed)
• 6 cups low-sodium vegetable broth
• 1 cup ditalini pasta
• 3 1/2 cups chopped kale or escarole
• Salt (to taste)
• Black pepper (to taste)
• Grated Parmesan cheese (for serving)
• Extra-virgin olive oil (for drizzling)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the finely chopped yellow onion and celery, and cook until softened, about 5 to 6 minutes.
2. Step 2: Stir in the minced garlic, fresh rosemary, red pepper flakes, and tomato paste. Cook for 2 minutes until the flavors blend.
3. Step 3: Add the chickpeas to the pot and stir. Lightly mash some of the chickpeas to thicken the broth.
4. Step 4: Pour in the vegetable broth and bring to a simmer.
5. Step 5: Stir in the ditalini pasta and cook for about 10 to 12 minutes until al dente.
6. Step 6: In the last 2 minutes of cooking, add the chopped kale or escarole. Season with salt and black pepper to taste.
7. Step 7: Serve hot, garnished with grated Parmesan cheese and a drizzle of extra-virgin olive oil.

Tips & Variations

• Substitute kale with escarole or spinach for a different leafy green flavor.
• For a thicker soup, mash more chickpeas, or add a handful of breadcrumbs to stir in at the end.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use gluten-free small pasta shapes to make this dish gluten-free.
• Increase red pepper flakes for a spicier kick, or omit them for a milder version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before adding them to the recipe, as canned chickpeas are already cooked and ready to use.

What can I substitute if I don’t have ditalini pasta?

Any small pasta shape like elbow macaroni, small shells, or orzo will work well as a substitute in this dish.

Pasta E Ceci (Pasta with Chickpeas) Recipe

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★★★★★

4.7 from 144 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Pasta e Ceci is a comforting Italian dish featuring ditalini pasta cooked in a savory broth with chickpeas, aromatic vegetables, and fresh herbs. This hearty and nutritious soup combines tender chickpeas, sautéed onions, celery, garlic, and kale, finished with a touch of Parmesan cheese and olive oil for a satisfying meal perfect for any season.

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Ingredients

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Base Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 1 celery rib, finely diced
• 4 garlic cloves, minced
• 1 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes (plus more to taste)
• 3 tablespoons tomato paste
• 1 can chickpeas (15 ounces), drained and rinsed
• 6 cups low-sodium vegetable broth
• 1 cup ditalini pasta
• 3 1/2 cups chopped kale or escarole
• Salt, to taste
• Black pepper, to taste

To Serve

• Grated Parmesan cheese
• Extra-virgin olive oil, for drizzling

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Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped yellow onion and celery, and cook until softened, about 5 to 6 minutes. Stir in the minced garlic, fresh rosemary sprig, red pepper flakes, and tomato paste. Cook for 2 minutes, allowing the flavors to blend and the tomato paste to caramelize slightly.
2. Simmer Chickpeas: Add the drained and rinsed chickpeas to the pot and stir to combine. Lightly mash some of the chickpeas with the back of a spoon to help thicken the broth and release their flavor. Pour in the low-sodium vegetable broth, stir well, and bring the mixture to a gentle simmer.
3. Cook Pasta: Stir in the ditalini pasta and cook for about 10 to 12 minutes until al dente. When there are about 2 minutes remaining in the pasta cooking time, add the chopped kale or escarole. Season the soup with salt and freshly ground black pepper to taste.
4. Serve: Remove the rosemary sprig before serving. Ladle the pasta and chickpeas into bowls, and garnish with a generous sprinkle of grated Parmesan cheese and a drizzle of extra-virgin olive oil. Serve hot for a comforting and nourishing meal.

Notes

• For extra depth of flavor, you can add a splash of white wine when sautéing the aromatics.
• Feel free to substitute kale with escarole or other leafy greens such as spinach or Swiss chard.
• If you prefer a thicker soup, mash more chickpeas or reduce the amount of vegetable broth slightly.
• To make this dish vegan, omit the Parmesan cheese or use a plant-based alternative.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Pasta e Ceci, Pasta with Chickpeas, Italian soup, chickpea soup, vegetarian soup, kale soup, ditalini pasta recipe