Pasta con Ceci

Pasta con Ceci (Pasta with Chickpeas) is a traditional Italian comfort dish, beloved for its hearty and nutritious qualities. Originating from the central regions of Italy, especially Lazio, it’s a fantastic meal to make when you want something filling, yet light on the stomach. Based on my overall experience, this dish is perfect for busy weeknights or a cozy dinner at home.

Let me show you how I make Pasta con Ceci! It’s simple, satisfying, and packed with flavor from the combination of chickpeas, vegetables, and pasta. The steps are straightforward, and with a few key ingredients, you can create a warming, rustic Italian meal.

Notes on What to Expect:

Pasta con Ceci is not your typical pasta dish. It’s more like a comforting chickpea stew with pasta. Expect a thick, rich broth that is lightly spiced with rosemary and chili, creating a balanced and satisfying flavor profile. The texture of the chickpeas and pasta works wonderfully together.

Recipe Guide

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ease of Cooking: Easy
Servings: 4
Calories per Serving: ~353 kcal
Cost of Ingredients: Low to moderate
Cuisine: Italian
Course: Main Course

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
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Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, lightly crushed
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 1 tbsp minced fresh rosemary
• 1 fresh chili pepper (or a pinch of red pepper flakes)
• 1 can (15 oz) chickpeas in their liquid
• 1 can (14 oz) diced tomatoes
• 6 cups water, vegetable, or chicken broth
• 1 parmesan rind (optional but recommended for richness)
• Salt to taste
• 2 cups ditalini pasta (or any small pasta)
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Instructions:

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add garlic, carrot, celery, and onion. Cook until softened, about 6 minutes.
2. Add the Herbs & Spices: Stir in rosemary and chili flakes. Let it cook for another 2 minutes to release the flavors.
3. Add Chickpeas and Tomatoes: Stir in the chickpeas with their liquid and the diced tomatoes. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
4. Make the Broth: Add the broth (or a combination of water and broth) along with the parmesan rind. Season with salt, then bring it to a simmer. Let it cook for about 20 minutes to let the flavors develop.
5. Cook the Pasta: Add the pasta and cook for 10-12 minutes, until al dente. Taste and adjust seasoning as needed.
6. Serve: Ladle into bowls and drizzle with extra virgin olive oil. Top with freshly grated Parmesan cheese.

Tips and Variations:

• Thicker Broth: For a creamier consistency, puree a handful of the chickpeas with some of the broth, and then stir them back in.
• Substitutions: If you’re vegan, skip the Parmesan and use a plant-based cheese alternative. You can also use gluten-free pasta if needed.
• Add Greens: Try adding spinach or kale in the final minutes of cooking for extra color and nutrients.
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Nutritional Information per Serving:

• Calories: 353.3 kcal
• Carbohydrates: 53.1g
• Protein: 10.6g
• Fat: 11.1g (with healthy fats from olive oil)
• Fiber: 5.1g
• Sodium: 179.5mg

I hope this guide has made making Pasta con Ceci seem a little less daunting, or maybe you’ve tried it before! Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!