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    Home » Italian Recipes » Main Dishes

    Pasta e Ceci

    March 12, 2023 by angelakallison 5 Comments

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    Pasta e Ceci

    Pasta e Ceci is a classic Italian recipe made with small pasta shells and chickpeas. This traditional dish is flavored with rosemary and takes just 30 minutes to put together!

    Pasta e Ceci in a white bowl on a checkered napkin.

    Pasta e Ceci, which translates to "pasta and chickpeas" is a classic Italian recipe and is a part of peasant cuisine tradition. It's a simple one-pot dinner that's hearty, simple, and full of flavor.

    If you love simple one pot dinners, be sure to check out this Chicken Risotto or these Italian Sausage and Lentils. And, for another pasta and chickpeas recipe, be sure to try this Lemon Orzo Salad recipe! For real authentic Italian, don't miss this Authentic Italian Mostaccioli Recipe!

    Why You Need to Make Pasta e Ceci!

    Pasta e Ceci is a simple and flavorful dish that's at the heart of Italian cuisine. It's considered a cross between a stew and a classic pasta dish.

    One bite and it's hard to imagine that this was once considered peasant food. It's so flavorful and hearty, with so much depth and flavor.

    The classic version of this dish is made using dried chickpeas that are boiled in water. It's also common to use the leftover chickpea water instead of chicken stock in this recipe.

    pasta e ceci in a white bowl with parmesan cheese sprinkled on top.

    Here, I like to use the canned chickpeas and broth for both the flavor and convenience. However, you can definitely boil the chickpeas from scratch and make the classic version.

    This dish is both hearty and satisfying while being healthy and simple. It comes together in just 30 minutes and features fiber rich beans and loads of flavor.

    You can serve Pasta e Ceci as a main dish or as a starter. You're going to love it!

    Ingredients and Substitutions

    overhead photo of ingredients including chickpeas, ditalini, onions, broth, rosemary, garlic, and red pepper flakes.
    • Olive oil: use olive oil or extra virgin olive oil here.
    • Onion: about half a white or yellow onion works.
    • Garlic: you will need about 2-3 cloves of minced garlic but can alway add more.
    • Tomato paste: the paste add a depth of flavor to the Pasta e Ceci, but can omitted.
    • Rosemary: fresh rosemary really makes the difference in this recipe. If needed, you can substitute a teaspoon of dried rosemary instead.
    • Chili flakes: adds a nice heat but can omitted if you are sensitive to spice.
    • Chickpeas: I use canned chickpeas that have been drained and rinsed. You can make using 1 ½ cups of dried chickpeas that have been cooked until tender instead.
    • Broth: here, I use chicken broth because that's what I always have on hand. You can substitute vegetable broth or even use the broth from the chickpeas if you are boiling them from dried.
    • Ditalini: I use the Barilla Ditalini pasta when I can find it. However, you can use whatever small pasta shape you'd like such as macaroni or small shells.

    How to Make Pasta e Ceci

    This Pasta e Ceci recipe is best made in a dutch oven or large pot. This comes together fast, so have your ingredients ready to go.

    process shots showing how to make recipe including cooking the onions and adding in the chickpeas and rosemary.

    Step 1: cook all of the flavorings

    Firstly, start by heating the olive oil in the pot over medium heat. Add in the onions and stir until they are softened and translucent; you don't want any color on them.

    Then, add in the tomato paste, minced garlic, rosemary, chili flakes, and kosher salt. Cook for another two minutes.

    Step 2: add in the chickpeas and broth

    Next, stir in the drained and rinsed canned chickpeas and four cups of broth. Increase the temperature to medium high and bring the mixture to a simmer for about 10 minutes, stirring occasionally.

    Step 3: puree some of the mixture

    This is an optional step but something I always do when making this dish. Using an immersion blender, turn off the heat and blend about a cup or so of beans, leaving most of the beans whole.

    If you don't have an immersion blender, you can always scoop some beans and broth into a blender and blend them that way. Return the mixture to a low boil.

    Step 4: add in the pasta

    The final step is to add in the ditalini pasta to the pot. The pasta cooks in the broth, so make sure you are adding in uncooked pasta.

    Cook a minute short of package instructions, stirring frequently so it doesn't stick to the bottom of the pot.

    Pasta e Ceci in a blue dutch oven pot.

    Let the pasta sit for a minute or two to thicken up before serving. Sprinkle on parmesan and enjoy!

    Recipe Tips

    • Using Dried Chickpeas: If using dried chickpeas, you will need to cook separately about 1 ½ cups of dried chickpeas to equal the two cans used here. Also, you can use the broth from the chickpea water in place of chicken broth if you'd like.
    • Broth: Make this recipe vegetarian by substituting vegetable broth or chickpea water for the chicken broth.
    • Pasta: Ditalini is the classic pasta shape used for Pasta e Ceci. However, any small pasta works such as macaroni or shells. When cooking the pasta, be sure to stir frequently so it doesn't stick to the bottom of the pan.
    • Immersion Blender: You can blend part of the liquid using an immersion blender to give a thicker texture. This is optional and you could always just blend about a cup of chickpeas and broth in a blender instead.
    • Storage: leftovers can be stored in an airtight container in the refrigerator for up to five days. You can also freeze for up to a month.
    Pasta e Ceci in a white bowl with a blue dutch oven next to it.

    Frequently Asked Questions

    How much dried chickpeas are in a can?

    You will need to cook about ¾ cup of dried chickpeas to equal one 15 ounce can of chickpeas.

    What's the difference between chickpeas and garbanzo beans?

    Chickpeas and garbanzo beans are the exact same thing, just different names.

    What's is Pasta e Ceci?

    Pasta e Ceci, which translates to pasta and chickpeas, is a classic Italian recipe made with chickpeas, small pasta, broth, and rosemary.

    pasta e ceci in a white bowl with a checkered napkin in the background.

    More Italian Favorites

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    Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

    Pasta e Ceci
    Print Recipe
    5 from 3 votes

    Pasta e Ceci

    Pasta e Ceci is a simple and delicious dish made with chickpeas and small pasta shells.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: pasta e ceci
    Servings: 6 servings
    Calories: 477kcal
    Author: Angela Allison

    Equipment

    • dutch oven or large pot

    Ingredients

    • ¼ cup olive oil
    • 1 cup onion, diced
    • 2 tablespoons tomato paste
    • 3 cloves garlic, minced
    • 1 sprig rosemary, diced
    • ½ teaspoon red pepper flakes
    • ½ teaspoon kosher salt
    • 2 15 ounce cans chickpeas, drained and rinsed
    • 4 cups chicken broth
    • 8 ounces ditalini pasta
    • parmesan for serving

    Instructions

    • In a dutch oven, heat olive oil over medium heat. Add in the onion, stirring occasionally, until it is softened and translucent, about five minutes.
    • To the onion, add in the tomato paste, garlic, rosemary, red pepper flakes and kosher salt. Stir and cook for about two minutes. Add in the chickpeas and broth and increase the heat to medium high. Bring the mixture to a low boil.
    • Use an immersion blender to blend up about a cup of the mixture (this will help thicken the broth). Add in the ditalini and cook according to package instructions until the pasta is just al dente. Serve with a sprinkle of parmesan cheese.

    Notes

    • Using Dried Chickpeas: If using dried chickpeas, you will need to cook separately about 1 ½ cups of dried chickpeas to equal the two cans used here. Also, you can use the broth from the chickpea water in place of chicken broth if you'd like.
    • Broth: Make this recipe vegetarian by substituting vegetable broth or chickpea water for the chicken broth.
    • Pasta: Ditalini is the classic pasta shape used for Pasta e Ceci. However, any small pasta works such as macaroni or shells. When cooking the pasta, be sure to stir frequently so it doesn't stick to the bottom of the pan.
    • Immersion Blender: You can blend part of the liquid using an immersion blender to give a thicker texture. This is optional and you could always just blend about a cup of chickpeas and broth in a blender instead.
    • Storage: leftovers can be stored in an airtight container in the refrigerator for up to five days. You can also freeze for up to a month.

    Nutrition

    Calories: 477kcal | Carbohydrates: 71g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 793mg | Potassium: 597mg | Fiber: 13g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 5mg
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    Comments

    1. elaine leibrandt

      March 16, 2023 at 6:36 pm

      Make it all the time - o
      ne of the dishes my mother used to call "grubby", but I like "peasant" better.....We don't use the chicken broth, but I could - we just use tomatoes to the desired consistency......

      Reply
    2. Pat Cygan

      March 17, 2023 at 9:53 am

      5 stars
      In the Ingredient list it says; Tomato Pure', but in the instructions it says Tomato Paste.
      Please confirm Which is it?
      Thank you,
      Pat C.

      Reply
      • angelakallison

        March 17, 2023 at 9:59 am

        Sorry for the confusion. It’s tomato paste. I hope you love the recipe!

        Reply
    3. Renee

      March 30, 2023 at 9:08 am

      5 stars
      Made this the other night, and my kids asked for seconds! Ditalini pasta is their favorite and they love chickpeas, thank you!

      Reply
      • angelakallison

        March 31, 2023 at 9:06 am

        Thanks so much, Renee! So happy to hear your kiddos loved it! 🙂

        Reply

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    Hi, I'm Angela, the recipe creator of This Italian Kitchen. Cooking alongside her Italian family, she grew up creating authentic meals and desserts.

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