Pasta e Ceci (Italian Pasta with Chickpeas)
Servings: 4 large portions
- 1½ cups (200 g) ditalini pasta or 1 cup / 200 g orzo pasta
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 cloves garlic grated/pressed
- 1 sprig rosemary or 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 2 cans chickpeas drained and rinsed - 15 oz / 400 g each can or 3 cups / 460 g cooked chickpeas
- 1 can crushed tomatoes 15 oz / 400 g can
- 4 cups (1 L) vegetable broth reduced sodium is best + 1 cup / 240 ml to finish cooking the pasta - add more if you like a soupier consistency
- ¾ teaspoon salt + black pepper or red pepper flakes to taste
- ¼ cup (25 g) grated parmesan optiona for serving
- Make the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot or deep pan over medium heat.Add 1 large onion (chopped) and cook for about 4 minutes, stirring, until soft and see-through.Add 2 cloves garlic (pressed), 1 sprig rosemary, and 2 tablespoons tomato paste. Stir and cook for 1 minute.
- Simmer the Chickpeas: Add 2 cans chickpeas (rinsed), 1 can crushed tomatoes, and 4 cups vegetable broth.Season with ¾ teaspoon salt, pepper, and red pepper flakes to taste.Bring to a gentle boil, then lower the heat and simmer for 10 minutes, stirring once in a while.Remove the rosemary. Mash or blend a small scoop of chickpeas right in the pot to make the sauce creamy.
- Cook the Pasta: Add 1½ cups ditalini pasta and 1 cup extra broth.Simmer for about 10 minutes, stirring often so the pasta doesn’t stick. If you like it more saucy, add a splash more broth as it cooks.
- Serve: Taste and add more salt if needed.Turn off the heat and let it sit for a minute to allow the flavors to meld. Serve warm with olive oil, black pepper, and parmesan if you like.
Substitutions
- Extra virgin olive oil → Light olive oil or avocado oil
- Onion → Yellow onion, white onion, or shallots
- Garlic → Garlic powder (use a little less) or reduce fresh garlic for milder flavor
- Rosemary → Dried rosemary, thyme, or a bay leaf
- Tomato paste → Extra crushed tomatoes or passata
- Chickpeas → Canned chickpeas or cooked dried chickpeas
- Crushed tomatoes → Whole peeled tomatoes, crushed by hand
- Vegetable broth → Water with a pinch of salt
- Short pasta → Ditalini, orzo, small shells, or broken spaghetti
- Salt, black pepper, red pepper flakes → Adjust amounts or skip chili for mild flavor
- Watch the salt – Rinse canned chickpeas, use low-sodium broth, and check labels on canned tomatoes
- Cook onions low and slow – Soft, sweet onions make the soup cozy and balanced
- Blend just a little – Mash or blend a small scoop of chickpeas for creaminess, not mush
- Stir once pasta is added – Pasta cooks in the sauce and can stick without stirring
- Add broth gradually – More for soupier, less for thick and spoonable
- Season gently – Warm and mellow flavors work best here
- Storage – Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
