Is it a soup, a stew, or just another pasta dish? Pasta e Ceci is all of those things and more—a hearty Italian comfort food that’s both delicious and versatile. This recipe features short pasta, chickpeas, and a flavorful broth made with fresh garlic, onion, rosemary, chili flakes, tomato paste, and Pecorino Romano cheese. You can make it brothier or saucier depending on your preference, but either way, it’s pure comfort in a bowl. This dish can be customized based on what you have on hand, making it perfect for a cozy weeknight meal.

Table of Contents

• Ingredients you will need for Pasta e Ceci
• How to make Pasta e Ceci
• Tips and tricks to make the best Pasta e Ceci
• FAQ

Ingredients you will need for Pasta e Ceci

Here’s what you need to make this comforting Italian dish:

• 3 tablespoons olive oil
• 4 cloves garlic, roughly chopped
• 1 onion, small diced
• 1 tablespoon fresh rosemary, minced (or thyme)
• ½ teaspoon red chili flakes
• 2 tablespoons tomato paste
• ½ cup white wine (optional)
• 1 can (540ml/19oz) chickpeas, drained and rinsed
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 225g short tubular pasta (ditalini, penne, or cappelletti)
• 2 oz grated Pecorino Romano
• Salt and pepper, to taste

How to make Pasta e Ceci

1. Prepare the Aromatics:
   Place a large heavy-bottomed pot over medium heat. Add the olive oil. Once the oil is warm, add the chopped garlic and diced onion. Cook for 4-5 minutes until softened and fragrant.

2. Add Flavorings:
   Stir in the minced rosemary and red chili flakes. Continue cooking for another 5 minutes, allowing the flavors to meld.

3. Cook the Tomato Paste:
   Add the tomato paste and cook for about 3 minutes, stirring frequently, until the tomato paste darkens slightly. This step helps intensify the flavor of the paste.

4. Deglaze with Wine (Optional):
   Pour in the white wine and cook for 3-4 minutes until the wine reduces by half. This step adds complexity to the dish, but you can skip it if you prefer.

5. Mash the Chickpeas:
   Add a handful (about ¼ cup) of chickpeas to the pot. Use a potato masher to squash them into the mixture. This will thicken the broth and add body to the dish. Add the remainder of the chickpeas.

6. Simmer the Broth:
   Pour in the chicken broth and bring the mixture to a simmer. Season with salt and pepper to taste.

7. Cook the Pasta:
   Add the pasta to the simmering broth. Cook, uncovered, for about 6-8 minutes until the pasta is al dente and has absorbed some of the broth.

8. Finish with Cheese:
   Remove the pot from heat and stir in the grated Pecorino Romano cheese. This will add richness and umami to the dish.

9. Serve:
   Ladle the Pasta e Ceci into bowls and garnish with extra Pecorino Romano, if desired.

Tips and tricks to make the best Pasta e Ceci

• Adjust the consistency: If you prefer a brothier dish, simply add more broth. For a thicker, more stew-like consistency, reduce the amount of broth or simmer longer.
• Choose your pasta wisely: Short, tubular pasta like ditalini, penne, or orecchiette is ideal for this recipe as it holds the sauce well.
• Cheese variety: Pecorino Romano adds a sharp, salty flavor, but you can substitute it with Parmesan if needed.
• Wine substitution: If you don’t want to use wine, simply skip it and continue with the recipe. The dish will still be full of flavor.

FAQ

Can I make this vegetarian?

Yes! Simply use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.

Can I use canned tomatoes instead of tomato paste?

You can, but the tomato paste adds a concentrated flavor that works better in this dish. If you substitute canned tomatoes, you may need to adjust the liquid and cook time.

How long do leftovers last?

Pasta e Ceci can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I use a different pasta shape?

Yes, any short pasta will work well, but stick with tubular shapes for the best texture and flavor absorption.

And that’s it for Pasta e Ceci! If you make this comforting Italian dish, please tag me on Pinterest or Instagram so I can see! For more cozy recipes, check out my other Italian dishes here. Feel free to leave any questions, comments, or reviews—I’d love to hear from you!

Pasta e Ceci (Pasta with Chickpeas)

Print Recipe

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5 from 3 reviews

• Author: Andrea Buckett

Ingredients

3 tablespoons olive oil 4 cloves garlic, roughly chopped 1 onion, small dice 1 tablespoon minced, fresh rosemary 1/2 teaspoon chili flakes 2 tablespoons tomato paste 1/2 cup white wine 1 can (540ml/19oz) chickpeas, drained and rinsed 4 cups chicken broth 225g short tubular pasta 2 oz grated Pecarino Romano Salt and pepper

Instructions

1. Place a large heavy bottom pot over medium heat. Add the oil. Once the oil is warm add the garlic and onion. Cook for 4-5 minutes. Add the rosemary and chili flakes and continue to cook for another 5 minutes. 

2. Stir in the tomato paste and cook for about 3 minutes until the tomato paste darkens slightly. Stir in the white wine and cook for another 3-4 minutes until the wine has reduced by half. 

3. Add a handful (about ¼ cup) of chickpeas to the pot. Use a potato masher to squash the chickpeas. This will help thicken the broth and give it some body. Add the remainder of the chickpeas. Pour in the chicken broth. Bring the broth to a simmer. 

4. Season the broth with salt and pepper. Add the pasta. Bring to a simmer and cook, uncovered for about 6-8 minutes until the pasta is al dente. 

5. Remove from the heat and stir in the Pecorino Romano. 

Serve