Pasta e Ceci | Authentic Italian Recipe with Chickpeas

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, 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, Ricotta Filling Recipe, Pasta alla Norma, or this Nduja Pasta 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 and is classic comfort food. It's considered a cross between a stew and a classic pasta dish and is similar to pasta e fagioli.

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 Italian chickpea soup 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. 

Here, I like to use the pantry ingredients such as 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

• 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. While fresh herbs are best, if needed you can substitute a teaspoon of dried rosemary instead. 
• Chili flakes: a little bit of red pepper flakes adds 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 short 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.

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. Cook until al dente.

 Let the pasta sit for a minute or two to thicken up before serving. Sprinkle on parmesan cheese or pecorino cheese, a drizzle of olive oil, a garnish of rosemary sprig, 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 short 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 or use a potato masher. 
• 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. Personally, I think this is a great recipe to make ahead and tastes even better the next day. 

Frequently Asked Questions

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