Pasta e Ceci (Pasta and Chickpeas)

Pasta e Ceci (Pasta and Chickpeas) is a traditional Italian comfort food enjoyed across the country, with regional variations that add their own twists. Let me show you how I make this dish, drawing inspiration from the hearty, flavorful recipes of central and southern Italy. While you can find it in many regions, it’s especially beloved in Lazio and Campania.

Let me show you how I make Pasta e Ceci, a comforting dish that’s perfect for chilly days.

Notes on What to Expect:

Pasta e Ceci is a comforting, hearty soup that can vary from brothy to creamy. The chickpeas and pasta combine to create a filling, satisfying dish that’s perfect for colder weather. The flavors are simple but rich, and the dish gets even better after sitting for a while, allowing the chickpeas to absorb all the seasoning.

Recipe Details:

• Cuisine: Italian (Central and Southern)
• Course: Soup/First Course
• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Total Time: 40-50 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: 300-350 per serving (depending on the amount of olive oil and pasta used)
• Cost of Ingredients: Moderate
• Equipment Needed: Large pot, wooden spoon, measuring cups, and a colander
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Ingredients:

• 2 cups dried chickpeas (or 2 cans of cooked chickpeas, drained)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 sprig rosemary (or 1 teaspoon dried)
• 1 bay leaf
• 4 cups vegetable broth (or water)
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 cup small pasta (ditalini or tubetti are typical choices)
• Fresh parsley (optional, for garnish)
• Grated Parmesan cheese (optional)
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Method:

1. Prepare the Chickpeas: If using dried chickpeas, soak them overnight and drain them before using. For canned chickpeas, just rinse and drain them.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and translucent (about 5 minutes).
3. Add the Chickpeas: Stir in the chickpeas, rosemary, and bay leaf. Let everything cook together for another 5 minutes, allowing the flavors to meld.
4. Simmer: Pour in the broth (or water) and bring the mixture to a boil. Reduce the heat and simmer for 20-30 minutes until the chickpeas are tender and have absorbed the flavors.
5. Blend for Creaminess: If you prefer a creamier texture, remove half of the chickpeas and blend them with a little broth, then stir it back into the soup.
6. Cook the Pasta: Add the pasta to the soup and cook according to the package instructions, typically about 8-10 minutes. Stir occasionally.
7. Season: Taste and adjust seasoning with salt and pepper.
8. Serve: Ladle the pasta and chickpeas into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired.

Variations:

• Tomato Version: In Tuscany or Sicily, some like to add tomatoes (either fresh or passata) for a redder, more robust flavor.
• Roman Style: Add anchovies in the soffritto (early stage of cooking) for an extra depth of flavor. This gives it a distinctive taste you’ll find in Lazio.
• Neapolitan Style: In Naples, a bit of chili pepper and fresh parsley are added to give the dish a slight kick.

Tips and Substitutions:

• For a Vegan Version: Skip the Parmesan and use olive oil for richness.
• For Gluten-Free: Use gluten-free pasta or rice instead of the traditional pasta.
• For a Heavier Dish: Add guanciale or lard to the soffritto for more richness (though this would no longer be vegetarian).
• Cooking Ahead: You can make the chickpea base ahead of time, and then cook the pasta when you’re ready to serve.
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Nutritional Information (per serving):

• Calories: 300-350
• Protein: 12g
• Carbohydrates: 45g
• Fat: 8g
• Fiber: 10g

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