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Pasta e Ceci

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A classic Italian rustic stew combining pasta and chickpeas in a flavorful broth with vegetables and herbs, perfect for a comforting and hearty meal.

Ingredients

Scale
  • 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

Instructions

  1. Soak dried chickpeas overnight or for at least 12 hours, then drain.
  2. In a large pot, heat olive oil over medium heat. Add diced onion, celery, and carrot; sauté until softened.
  3. Add garlic and rosemary sprig; cook until fragrant.
  4. Pour in white wine and cook until reduced by half.
  5. Add chickpeas, crushed tomatoes, and vegetable stock or water. Bring to a boil, then reduce heat and simmer until chickpeas are tender, about 1 to 1.5 hours.
  6. Remove rosemary sprig. Using a potato masher or immersion blender, mash some of the chickpeas to thicken the broth slightly.
  7. Add ditalini pasta to the pot and cook until al dente according to package instructions.
  8. Season with coarse sea salt and freshly cracked black pepper to taste.
  9. Serve hot, garnished with freshly grated Parmesan Reggiano or Pecorino Romano.

Notes

This dish is a traditional Italian peasant meal that is simple yet hearty. Mashing some chickpeas creates a creamy texture without cream. Using good quality olive oil and fresh herbs enhances the flavor. Leftover chickpeas can be used to make this dish quickly.

Nutrition

Find it online: https://www.receipster.com/pasta-e-ceci-recipe/

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