Pasta e Ceci

Pasta e Ceci (Pasta with Chickpeas) is similar to pasta fagioli and one of our favorite Italian dishes to make. It is straightforward, saucy comforting and. “Ceci” means chickpeas in Italian. If you grew up with this dish, as we know most Italians did, we hope this recipe is comforting and nostalgic for you and that we're able to transport you back in time. Please let us know in the comments what you do differently as we know every region in Italy has a different spin on it.

What stands out

This Pasta e Ceci recipe is great when you need lunch or dinner on the table fast. It’s Italian simplicity at its best. The sauce is wonderfully flavorful on its own, but adding in some hearty chickpeas give it a protein boost, and makes it so so satisfying. We love this dish with a bit of chili flakes, but definitely feel free to leave them out if you’re serving it to the kids. This is comfort food in a bowl, and we know you’ll make it again and again.

How to Prepare Pasta e Ceci

Using a sharp knife dice an onion and mince or finely chop five cloves of garlic.

In a large pan on the stove add the olive oil and sauté the onions on medium heat until translucent.

Now, add the garlic and sauté for 30 seconds.

Next, add in the tomato paste and stir.

Deglaze the pan with a little bit of wine and then let it evaporate.

Now, add the tomato sauce salt to taste, and then nestle in the cheese rinds.

Give everything a stir and let it simmer on low heat for about 10 minutes.

In the meantime, add your small pasta of choice to a pot of boiling, salted water.

After 10 minutes, add the chickpeas to the tomato sauce and let it cook for another 2-3 minutes.

Once the noodles are cooked just before al dente strain them, reserving some pasta water on the side.

Add the pasta into the sauce along with a ladle of the pasta water as well and stir.

Take it off the heat, garnish with basil, extra parm on top is optional and enjoy.

Kitchen tip

We always undercook the pasta by a minute or two because it will continue to absorb the liquid when you combine everything together.

Swaps

1. If you don’t like chickpeas feel free to leave them out as this makes a pasta dish regardless.
2. You can omit the chili flakes they’re totally optional.
3. You do not have to add the Parm rinds but they add a lot of flavour so we always suggest to save and freeze the rinds for soups and stews.
4. You are more than welcome to use passata in this Pasta e Ceci recipe as well.
5. We used Ditali in this recipe, but you can use baby shells or any small pasta you prefer.
6. You can keep this dish vegetarian as is, or you could also add some diced pancetta to the onion/garlic for extra flavor.

Serve it with

• We love a nice fresh salad when we eat pasta. Try our Fennel Salad or Simple Green Salad.
• Seasonal vegetables such as grilled asparagus, steamed broccoli, or roasted bell peppers.
• Slices of baguette or our cheesy roasted garlic bread.

Questions

what kind of tomato sauce do you use?

We use our a strong homemade tomato sauce which only consists of tomatoes salt and basil. If you’re using a jarred sauce please try to find a good quality one at the store with minimal ingredients.

what type of pasta did you use in this pasta e ceci?

We used Ditali, but you can use any small pasta you like, such as baby shells, macaroni, or orzo. Just make sure to cook it to al dente as directed.

does this pasta e ceci dish reheat well?

When you are reheating this dish, loosen it up a bit with some water and then heat it up.

what can i add instead of chickpeas?

You can use other beans such as cannellini beans, navy beans, or even lentils if you prefer.

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 onion, finely diced
• 5 cloves garlic, minced or finely chopped
• 1 tablespoon tomato paste
• chilli flakes, optional
• ¼ cup white wine, or veggie broth (I used a Reisling)
• 1 litre plain tomato sauce, 4 cups
• 1 teaspoon salt, to taste
• 1-2 parmigiano cheese rind, optional
• 1.5 cups cooked chickpeas, (1 small can)
• 2 cups pastina, I used Ditali but you can use baby shells or any small pasta you like — boiled in salted water to al-dente
• ¼ cup pasta water
• 5-6 leaves basil, for garnish
• grated parmesean cheese, optional to sprinkle on top

Equipment

• Nakiri Knife
• Cutting Board
• Medium Pot
• Ceramic Pans
• Redmond Real Salt
• strainer

Method

1. In a big pan or a pot on the stove add the olive oil and sauté the onions on medium heat until translucent. Add the garlic and sauté for 30 seconds. If you wanted to add diced pancetta for extra flavour to the onions you are more than welcome to.
2. Add the tomato paste and stir. Deglaze the pan with a little bit of wine or even broth and let it evaporate for about a minute. Add the tomato sauce, salt to taste, and nestle in the cheese rinds.
3. Give it a stir and let it go on low heat for about 10 minutes. In the meantime boil any small pasta of choice in boiling salted water. Make sure you boil it to al dente so it’s not mushy and has a bite to it. After 10 minutes add the chickpeas to the tomato sauce and let it cook for another 2-3 minutes.
4. Once the pasta is done you can strain it and reserve some pasta water on the side. Add the pasta into the sauce with a ladle of the pasta water and stir. Take it off the heat, garnish with basil, extra parm on top is optional and enjoy.