Pasta e Ceci, or pasta with chickpeas, is a classic Italian dish that epitomizes comfort food. Rooted in the cucina povera (peasant cuisine) tradition, this humble yet flavorful dish is celebrated for its simplicity and heartiness.
It combines pasta and chickpeas in a thick, tomato-infused broth, enriched with aromatic herbs and garlic. Pasta e Ceci is not only a nourishing and satisfying meal but also an economical one, making it a staple in many Italian households.
Why you will love Pasta e Ceci?
Pasta e Ceci is a celebration of simple ingredients working together in harmony.
- The nuttiness of the chickpeas, the sweetness of sautéed onions, and the fragrant garlic create a flavorful base.
- The tomatoes add brightness and acidity, while the rosemary and bay leaf infuse the broth with depth and complexity.
- The pasta, which cooks directly in the broth, absorbs these rich flavors, becoming tender and infused with the essence of the dish.
- The final touch of extra virgin olive oil and fresh parsley brings everything together, enhancing the dish’s richness and adding a layer of freshness.
The combination of creamy chickpeas, tender pasta, and a savory broth makes Pasta e Ceci a satisfying and comforting meal that delights with each spoonful.
What do you need to make Pasta e Ceci?
Chickpeas
Chickpeas are the heart of this dish, providing a creamy texture and nutty flavor. Their high protein and fiber content make the dish hearty and satisfying. When mashed, they thicken the broth, giving the soup a richer, creamier consistency. Chickpeas also absorb the flavors of the broth and aromatics, enhancing the overall taste.
Pasta
The small pasta shapes traditionally used, such as ditalini or tubetti, perfectly complement the chickpeas. These small pasta pieces absorb the flavorful broth while maintaining a slight chewiness, adding to the dish’s comforting texture. The starch released from the pasta also helps to thicken the soup, making it even more robust.
Olive oil
Olive oil is a key component in Italian cooking, and here it serves as the base for sautéing the aromatics. Its fruity and slightly peppery flavor enriches the dish and adds depth. A drizzle of extra virgin olive oil before serving also adds a finishing touch, enhancing the dish’s richness and flavor.
Onion
Onions bring a subtle sweetness and depth of flavor to the dish. When sautéed, they create a rich base for the soup, complementing the chickpeas and tomatoes. The onions also help to balance the acidity of the tomatoes, making the overall flavor more rounded and complex.
Garlic
Garlic adds a fragrant, slightly spicy kick to the dish. It is a quintessential component in Italian cuisine, known for its ability to elevate simple ingredients. In Pasta e Ceci, garlic pairs beautifully with the chickpeas and rosemary, infusing the dish with a savory aroma and flavor.
Rosemary
Rosemary is an aromatic herb that lends a piney, woodsy flavor to the dish. It pairs exceptionally well with chickpeas and garlic, adding a layer of herbal complexity. The rosemary infuses the broth with its distinctive fragrance, enhancing the dish’s rustic charm.
Bay leaf
The bay leaf adds a subtle earthiness to the soup. While not overpowering, its presence is essential for adding depth to the broth. The bay leaf’s flavor becomes more pronounced as the soup simmers, helping to tie together the various elements of the dish.
Diced tomatoes
Tomatoes provide acidity and sweetness, creating a balanced flavor profile. The tomatoes also give the broth a vibrant color and a slight tang that complements the richness of the chickpeas and pasta. Their natural sugars caramelize slightly as they cook, enhancing the overall depth of flavor.
Vegetable broth
The broth serves as the base of the soup, carrying the flavors of the other ingredients. A good vegetable broth adds umami and richness to the dish. It also helps to soften the chickpeas and cook the pasta, making it an essential component in achieving the perfect consistency.
Parsley
Fresh parsley adds a bright, fresh note to the finished dish. Its slightly peppery flavor contrasts beautifully with the rich, earthy flavors of the soup, providing a burst of color and freshness. Parsley also serves as a visual garnish, making the dish more inviting.
Pasta e Ceci step by step
1. Prepare the chickpeas: If using dried chickpeas, soak them in water overnight. Drain and rinse before use. Cook them in fresh water until tender, about 1-1.5 hours. If using canned chickpeas, simply drain and rinse them.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic, rosemary, and bay leaf, and cook for another 2 minutes until fragrant.
3. Cook the tomatoes: Add the diced tomatoes to the pot. Stir and cook for about 5 minutes, allowing the tomatoes to break down and meld with the aromatics.
4. Simmer the broth: Pour in the vegetable broth (or water) and bring the mixture to a simmer. Add the chickpeas to the pot. If you prefer a thicker consistency, mash a portion of the chickpeas with a fork or potato masher to help thicken the broth.
5. Cook the pasta: Once the broth is simmering, add the pasta. Stir occasionally to prevent it from sticking to the bottom of the pot. Cook until the pasta is al dente, about 8-10 minutes, depending on the type of pasta used.
6. Season and serve: Once the pasta is cooked, season the dish with salt and pepper to taste. Remove the bay leaf and rosemary sprig before serving. Ladle the Pasta e Ceci into bowls, drizzle with a bit of extra virgin olive oil, and garnish with fresh parsley.
Pasta e Ceci step by step
Pasta e Ceci
Ingredients
- 1 cup dried chickpeas or 2 cups canned chickpeas
- 200 g small pasta ditalini, tubetti, or any short pasta
- 2 tablespoons extra virgin olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 sprig of rosemary or 1 teaspoon dried rosemary
- 1 bay leaf
- 1 can 400g diced tomatoes
- 4 cups vegetable broth or water
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the chickpeas: If using dried chickpeas, soak them in water overnight. Drain and rinse before use. Cook them in fresh water until tender, about 1-1.5 hours. If using canned chickpeas, simply drain and rinse them.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic, rosemary, and bay leaf, and cook for another 2 minutes until fragrant.
- Cook the tomatoes: Add the diced tomatoes to the pot. Stir and cook for about 5 minutes, allowing the tomatoes to break down and meld with the aromatics.
- Simmer the broth: Pour in the vegetable broth (or water) and bring the mixture to a simmer. Add the chickpeas to the pot. If you prefer a thicker consistency, mash a portion of the chickpeas with a fork or potato masher to help thicken the broth.
- Cook the pasta: Once the broth is simmering, add the pasta. Stir occasionally to prevent it from sticking to the bottom of the pot. Cook until the pasta is al dente, about 8-10 minutes, depending on the type of pasta used.
- Season and serve: Once the pasta is cooked, season the dish with salt and pepper to taste. Remove the bay leaf and rosemary sprig before serving. Ladle the Pasta e Ceci into bowls, drizzle with a bit of extra virgin olive oil, and garnish with fresh parsley.
