Pasta with Chickpeas (Pasta e Ceci)

Pasta with Chickpeas, known as pasta e ceci in Italy, is a hearty chickpea stew that can be made with pantry staples. It’s hearty and flavorful and perfect when you need some comfort food.

Course Soup

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 445kcal

Author Deborah Harroun

Ingredients

3 tablespoons extra virgin olive oil
1 cup diced onion
3 cloves garlic minced
2 tablespoons tomato paste
1 sprig of fresh rosemary leaves removed and chopped
Pinch of red pepper flakes
Salt and pepper to taste*
2 (14 oz each) cans chickpeas drained and rinsed
4-6 cups chicken or vegetable broth**
8 oz ditalini pasta
Salt and pepper to taste
Extra virgin olive oil and chopped parsley for serving, optional

Instructions

Heat the olive oil in a Dutch oven or soup pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds.
3 tablespoons extra virgin olive oil, 1 cup diced onion, 3 cloves garlic
Add the tomato paste to the middle of the pot. Let it heat up for a second, then stir it into the onion mixture. Stir this constantly for a minute or two.
2 tablespoons tomato paste
Add the rosemary, red pepper flakes, salt, and pepper. Stir to combine.
1 sprig of fresh rosemary, Pinch of red pepper flakes, Salt and pepper
Mix in the chickpeas, then stir in the chicken broth.
2 (14 oz each) cans chickpeas, 4-6 cups chicken or vegetable broth**
Bring the mixture to a boil, then simmer for about 10 minutes.
Using a ladle, remove about 1 1/2 cups of the chickpeas plus a little bit of the broth to another bowl. Use an immersion blender and blend until smooth. (You can also transfer it to a blender and blend until smooth.) Return the blended chickpeas to the soup pot and stir to combine.
Stir the ditalini into the soup. (You may need to add more broth here if it is too thick.) Continue to cook, stirring often, until the pasta is al dente. Taste, and add more salt and pepper, if necessary.
8 oz ditalini pasta, Salt and pepper
Serve the soup immediately, as the pasta will continue to absorb the liquid. Serve topped with a little bit of olive oil and chopped parsley.
Extra virgin olive oil and chopped parsley

Video

Notes

*I start with doubt a teaspoon of salt, but I like things salty. If you are sensitive to salt, I’d start small and add more later after tasting.

**The amount of broth you will need will depend on how thick your soup gets, how much it cooks down, and how much liquid the pasta has absorbed. I usually start with 4-5 cups of broth, and add more, as needed.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition