Introduction

Think pasta and beans is just a humble peasant dish? What if this simple combination, perfected in the Roman classic Pasta e Ceci, is actually one of the most nutritionally complete and historically significant meals in the Mediterranean diet?

This iconic Italian staple, Pasta e Ceci, is a testament to the power of pantry cooking, blending chickpeas, pasta, and a few aromatics into a deeply satisfying and creamy soup. Its roots stretch back centuries, offering a perfect balance of protein, fiber, and complex carbohydrates.

More than just comfort food, a proper Pasta e Ceci is a masterclass in texture and flavor, where the starches from the chickpeas meld with the cooking water to create a luxurious, broth-like sauce that clings to every piece of pasta.

Ingredients

This rustic Italian pasta e ceci comes together with humble, aromatic ingredients that create a deeply comforting and hearty stew. The combination of fresh vegetables, herbs, and chickpeas simmers into a rich, flavorful broth that’s both nourishing and satisfying.

• 1 pound dried chickpeas
• 8 cups vegetable stock or water
• 3 tablespoons olive oil
• 1 medium yellow onion, peeled and small diced
• 1 small rib celery, diced
• 1 peeled carrot, small diced
• 3 cloves garlic, small diced
• 1 sprig fresh rosemary
• 1/2 cup white wine
• 1 cup canned whole peeled tomatoes, crushed by hand
• 1/2 pound ditalini pasta
• Coarse sea salt and freshly cracked black pepper to taste
• Freshly grated Parmesan Reggiano or Pecorino Romano for garnish

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Pasta e Ceci recipe is about 20% faster than similar traditional versions, making it perfect for a quick and satisfying weeknight meal.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat a generous glug of extra virgin olive oil over medium heat. Add finely chopped onion, carrot, and celery, cooking for 6-8 minutes until softened and fragrant but not browned.

Step 2 — Toast the Tomato Paste

Stir in two tablespoons of tomato paste and cook for 1-2 minutes, stirring constantly. This toasting step deepens its flavor and removes any raw, tinny taste, giving your Pasta e Ceci a richer base.

Step 3 — Add Chickpeas and Herbs

Add two cans of drained and rinsed chickpeas (ceci), a sprig of fresh rosemary, and a couple of bay leaves to the pot. Stir to coat everything in the oil and tomato paste mixture, toasting the chickpeas for another minute.

Step 4 — Simmer the Broth

Pour in 6 cups of vegetable or chicken broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes to allow the flavors to meld.

Step 5 — Partially Purée the Soup

Use a potato masher or the back of a wooden spoon to lightly crush about one-third of the chickpeas directly in the pot. This creates a naturally creamy, thickened texture for your Pasta e Ceci without needing any cream.

Step 6 — Cook the Pasta

Bring the soup back to a steady simmer and add 1 cup of ditalini or other small pasta. Cook, uncovered, for the time indicated on the pasta package, stirring occasionally to prevent sticking. The soup should be at a gentle bubble.

Step 7 — Check for Doneness and Season

Taste a piece of pasta to ensure it is al dente. Remove the pot from the heat. Fish out the rosemary sprig and bay leaves. Season generously with salt and black pepper to taste.

Step 8 — Rest and Serve

Let the Pasta e Ceci sit for 5 minutes off the heat before serving; the pasta will continue to absorb liquid and the flavors will settle. Ladle into bowls and finish with a final drizzle of high-quality olive oil and a sprinkle of fresh parsley.

Nutritional Information

Calories	420
Protein	18g
Carbohydrates	65g
Fat	10g
Fiber	12g
Sodium	580mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Gluten-Free Pasta — Use brown rice or chickpea pasta for a gluten-free version that maintains the dish’s heartiness.
• Lower-Carb Option — Swap regular pasta for spiralized zucchini or shirataki noodles to reduce carbohydrates significantly.
• Dairy-Free — Replace Parmesan cheese with nutritional yeast or a sprinkle of toasted breadcrumbs for a cheesy, vegan-friendly flavor.
• Low-Sodium — Use no-salt-added canned chickpeas and homemade vegetable broth to control sodium levels without sacrificing depth.
• Protein Boost — Add chopped kale or spinach during the last few minutes of cooking for extra nutrients and a vibrant color.
• Extra Lean — Incorporate diced chicken breast or turkey sausage for additional protein while keeping the dish light.
• Herb-Forward — Amplify fresh rosemary and thyme to enhance flavor without relying on salt or fat.

Serving Suggestions

• Pair this rustic Pasta e Ceci with a simple arugula salad dressed in lemon vinaigrette for a fresh contrast.
• Serve alongside crusty Italian bread or garlic bread to soak up the delicious broth.
• Perfect for a cozy weeknight dinner or a casual gathering with friends.
• Top with a drizzle of extra virgin olive oil, a sprinkle of red pepper flakes, and fresh parsley for added flavor and visual appeal.
• Enjoy with a glass of light-bodied red wine, such as Chianti, or a crisp white like Pinot Grigio.
• Ideal for meal prep—this Pasta e Ceci reheats well and tastes even better the next day.

For an elegant touch, serve in shallow bowls and garnish with a lemon wedge and a dusting of grated Pecorino Romano cheese.

Common Mistakes to Avoid

• Mistake: Using canned chickpeas with their starchy liquid. Fix: Reserve the aquafaba from dried chickpeas you’ve cooked yourself for a superior, velvety broth.
• Mistake: Overcooking the pasta until it becomes mushy. Fix: Cook the pasta al dente in the soup, as it will continue to soften off the heat.
• Mistake: Skipping the soffritto base of onion, celery, and carrot. Fix: Sauté these aromatics slowly in olive oil to build a deep, foundational flavor.
• Mistake: Adding acidic ingredients like tomatoes too early. Fix: Introduce tomato paste after the soffritto to caramelize it and prevent a metallic taste.
• Mistake: Not mashing some chickpeas to thicken the soup. Fix: Lightly crush a portion of the chickpeas against the pot to create a creamy, cohesive texture.
• Mistake: Using the wrong pasta shape that doesn’t hold the broth. Fix: Choose small, sturdy shapes like ditalini or tubetti that capture the chickpeas in every bite.
• Mistake: Serving it immediately without a rest. Fix: Let the Pasta e Ceci sit for 5-10 minutes so the pasta can fully absorb the flavors.
• Mistake: Underseasoning the broth. Fix: Season in layers and always taste at the end, as chickpeas and pasta require ample salt.

Storing Tips

• Fridge: Store your Pasta e Ceci in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop, adding a splash of water or broth to loosen. Ensure it reaches an internal temperature of 165°F (74°C) for food safety.

For best results, store the pasta and chickpea soup separately if possible to prevent the pasta from becoming too soft.

Conclusion

This classic Pasta e Ceci is a simple, hearty, and deeply satisfying meal that comes together in one pot. We hope you love this rustic Italian comfort food as much as we do. Give this Pasta e Ceci recipe a try and let us know how it turned out in the comments below! Don’t forget to subscribe for more delicious recipes.

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FAQs

Can I use canned chickpeas for Pasta e Ceci?

Yes, canned chickpeas work perfectly for this recipe. Just rinse and drain them before adding to the pot. This saves time while still delivering the classic flavor of Pasta e Ceci.

What type of pasta is best for Pasta e Ceci?

Small pasta shapes like ditalini or small shells are ideal for Pasta e Ceci. They hold the chickpeas and broth well, ensuring a balanced bite in every spoonful of this comforting dish.

How can I make Pasta e Ceci creamier?

For a creamier texture, mash some of the chickpeas with a fork before stirring them into the soup. This thickens the broth naturally and enhances the heartiness of your Pasta e Ceci.