Pasta e Ceci Recipe
Pasta e Ceci, a beloved Italian classic, is a comforting dish that beautifully combines the hearty flavors of chickpeas and pasta in a rich, savory broth. Originating from the rustic kitchens of Italy, this dish features tender chickpeas simmered with aromatic garlic, fresh rosemary, and a splash of white wine, creating a warm and satisfying meal.
Perfect for chilly evenings, Pasta e Ceci is not only delicious but also packed with protein, making it a nourishing option for both vegetarians and meat-lovers alike.
Serve it with a drizzle of extra-virgin olive oil and a sprinkle of Pecorino Romano cheese for an authentic touch. Enjoy this simple yet flavorful dish that celebrates the essence of Italian home cooking!
Why People Will Love Pasta e Ceci Recipe
Comfort in every spoonful: The creamy texture of chickpeas blended with small pasta creates a soothing, velvety base — like a warm embrace on a cold evening.
Rustic Italian soul: Rooted in the simplicity of cucina povera, this dish captures the essence of traditional home cooking — humble ingredients transformed into something deeply satisfying.
Balanced flavors: Earthy chickpeas, fragrant rosemary, golden garlic, and rich olive oil come together in harmony, creating layers of flavor that are both comforting and refined.
Nourishing and wholesome: Packed with plant-based protein, fiber, and healthy fats, it’s a hearty meal that feels indulgent yet wholesome.
Versatile and timeless: Perfect as a cozy winter dinner or a light Mediterranean lunch — it pairs beautifully with crusty bread, wine, or a simple salad.
A dish that connects generations: Each bite carries the warmth of tradition and the simplicity of ingredients that Italian grandmothers have been cooking for centuries.
Key Ingredients
Chickpeas (Ceci): The heart of this dish — creamy, nutty, and naturally rich in protein. When partially mashed or blended, they create a velvety base that thickens the broth while lending a rustic, earthy flavor.
Extra-Virgin Olive Oil: The foundation of Italian cooking. Its fruity depth and silky texture form the backbone of the sauce, carrying the aroma of garlic and rosemary through every bite.
Garlic and Rosemary: A classic Roman pairing that infuses the dish with warmth and fragrance. Garlic adds gentle sweetness as it caramelizes, while rosemary provides woodsy, herbal notes that perfume the broth.
Tomato Paste and White Wine: These build complexity — tomato paste brings richness and color, while white wine deglazes the pot, lifting the browned bits into a savory, slightly tangy sauce.
Small Pasta: The perfect companion to the chickpeas. Short shapes like ditalini or small shells trap the sauce beautifully, creating the ideal balance between creamy and chewy textures.
Pecorino Romano: Sharp, salty, and slightly nutty, this aged cheese ties everything together, adding depth and a touch of umami to the final dish.
Expert Tips:
Build flavor slowly: Let the garlic and rosemary gently infuse the olive oil over low to medium heat. Rushing this step will burn the garlic, turning it bitter instead of creating the deep, aromatic base that defines this dish.
Caramelize the tomato paste: When you add the tomato paste, cook it until it darkens to a deep brick-red color. This caramelization intensifies the flavor, adding richness and depth to the broth.
Use high-quality olive oil: Because olive oil is one of the main flavor carriers here, use a good extra-virgin variety with a peppery or fruity note. A drizzle at the end before serving enhances both aroma and mouthfeel.
Master the chickpea texture: Mash or blend part of the chickpeas to create a naturally creamy base, but keep some whole for texture. This dual consistency gives the soup its classic body — smooth yet hearty.
Season thoughtfully and in layers: Add a touch of salt early to draw out the flavors of the garlic and tomato, but finish seasoning at the end. This ensures balance without over-salting as the broth reduces.
Mind your pasta timing: Add the pasta when the chickpea base is simmering, and cook it just shy of al dente. The residual heat will finish it off perfectly as the sauce thickens — no mushy pasta, ever.
Adjust consistency before serving: The dish should fall somewhere between soup and stew — not watery, not too thick. If it tightens up too much as it cools, simply stir in a splash of hot stock or reserved cooking liquid to loosen it.
Finish like an Italian: Always finish with grated Pecorino Romano and a drizzle of olive oil. That final touch adds creaminess, salt, and a glossy richness that ties everything together beautifully.
Pasta e Ceci
Ingredients
1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling
4 medium garlic cloves (20g), lightly crushed
1 sprig fresh rosemary
Kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons (30g) tomato paste
1/2 cup (120ml) dry white wine
3 cups (1 pound 2 ounces; 510g) cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see note)
4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see note)
1/4 teaspoon freshly ground black pepper
8 ounces (225g) small pasta
2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving
Instructions:
Step 1:
In a large Dutch oven, heat oil over medium heat until shimmering.
Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes.
Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds.
Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.
Step 2:
Stir in wine, scraping up any browned bits with a wooden spoon.
Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.
Step 3:
If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4.
If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.
Step 4:
Bring chickpea mixture to a boil over medium-high heat.
Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy.
Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
Step 5:
Remove from heat, add cheese, and stir rapidly to incorporate.
Season with salt to taste.
Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil.
Serve, passing extra grated cheese at the table.
Important Notes When Making Pasta e Ceci Recipe
Choose your chickpeas wisely: If time allows, use dried chickpeas soaked overnight and simmered until tender. They release a natural starch that thickens the broth and gives the dish a richer, more authentic texture than canned versions. However, canned chickpeas are a convenient substitute that still deliver great flavor when blended properly.
The power of good olive oil: Since olive oil is central to this dish’s flavor, choose a high-quality extra-virgin olive oil with a fruity or peppery finish. It acts as both a cooking medium and a finishing touch, amplifying the depth of the sauce.
Mind the consistency: Pasta e Ceci should be neither a soup nor a stew — but something beautifully in between. Adjust with stock, water, or chickpea cooking liquid until it achieves that perfect creamy-yet-brothy balance. Remember, it will thicken further as it cools.
Use small pasta for balance: Short shapes like ditalini, tubetti, or small shells are ideal because they trap bits of chickpeas and sauce, creating the classic rustic texture. Long pasta doesn’t work as well here, as it throws off the dish’s harmony.
Salt strategically: Because chickpeas and pasta absorb salt as they cook, taste and adjust seasoning at the end of cooking — especially after adding cheese, which brings its own saltiness.
A note on the cheese: Pecorino Romano adds the sharp, salty tang that balances the earthiness of the chickpeas. Avoid Parmesan in this dish — its milder flavor doesn’t deliver the same intensity or traditional Roman character.
Let it rest before serving: After cooking, allow the pasta e ceci to sit for about 5 minutes. This short rest helps the starches settle and allows the flavors to deepen naturally.
Make it your own — but stay true: Traditionalists keep it simple, but you can add pancetta for richness, a touch of anchovy for umami, or a swirl of chili oil for gentle heat — all while preserving the soul of the dish.
How to Enjoy Pasta e Ceci Recipe After Cooking
Let it rest before serving: After removing the pot from the heat, allow your Pasta e Ceci to sit for about 5–10 minutes. This brief resting period helps the pasta absorb just a little more of the rich chickpea broth, creating a velvety texture that falls beautifully between soup and stew.
Serve it the Italian way: Spoon it generously into shallow bowls — not deep soup bowls — to let the creamy sauce settle evenly. Drizzle each serving with a touch of extra-virgin olive oil and sprinkle freshly grated Pecorino Romano on top. This finishing touch adds aroma, sheen, and that signature salty tang.
Pair with simple sides: Italians often enjoy Pasta e Ceci with a piece of crusty rustic bread — perfect for scooping up the thick sauce. A crisp green salad dressed with lemon and olive oil provides balance, cleansing the palate between bites.
Enhance the experience with wine: A medium-bodied Italian white like Verdicchio or a light red like Chianti pairs wonderfully, cutting through the richness while complementing the earthy chickpeas.
Enjoy it as it evolves: The flavor deepens as it sits. On day two, the dish thickens even more and develops a heartier, almost stew-like consistency. Simply reheat gently with a splash of stock or water to loosen it before serving — it’s often even better the next day.
Make it part of a comforting meal: Serve Pasta e Ceci as a main course on a cool evening, followed by something light like roasted vegetables or a fruit dessert. It’s a dish that nourishes both the body and the spirit — humble, filling, and full of soul.
Savor slowly: This isn’t fast food — it’s slow comfort. Enjoy each spoonful for its contrast of creamy chickpeas, tender pasta, fragrant herbs, and the lingering warmth of olive oil and garlic. Eat it slowly, with gratitude — as the Italians do.
Nutrition Information:
For one serving of Pasta e Ceci (based on 6 servings per batch):
Calories: 385 kcal | Total Fat: 10.5 g | Saturated Fat: 1.7 g | Monounsaturated Fat: 6.2 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 5 mg | Sodium: 620 mg (depending on stock and added salt) | Total Carbohydrates: 58 g | Dietary Fiber: 9.5 g | Sugars: 4.2 g | Protein: 15 g
Frequently Asked Questions:
Can I make Pasta e Ceci without wine?
Absolutely. While white wine adds acidity and depth to the sauce, you can replace it with an equal amount of vegetable or chicken stock mixed with 1 teaspoon of lemon juice or a splash of vinegar. The flavor will still be rich, with a pleasant brightness that complements the chickpeas.
What type of pasta works best for this dish?
Small, sturdy shapes are ideal — think ditalini, tubetti, or small shells. These hold the chickpeas and sauce perfectly, ensuring each bite delivers the classic creamy-soupy texture. Avoid long pasta like spaghetti or linguine, as they don’t absorb the sauce as well.
How do I make the texture creamier?
Mash a portion of the chickpeas directly in the pot or blend a cup of the mixture before adding the pasta. This technique thickens the broth naturally without using cream or flour, giving you that signature silky consistency while keeping it nutritious and dairy-light.
Can I make Pasta e Ceci ahead of time?
Yes — it reheats beautifully. However, because pasta continues to absorb liquid, add a splash of warm stock or water when reheating to restore the perfect texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What can I serve with Pasta e Ceci for a complete meal?
It’s hearty enough to stand alone, but it pairs wonderfully with a simple green salad, roasted vegetables, or crusty bread to soak up the flavorful broth. For a more indulgent touch, drizzle extra virgin olive oil and sprinkle freshly grated Pecorino Romano before serving.
How do I prevent the garlic from burning while sautéing in olive oil?
Keep the heat on medium, not high, and stir constantly once the garlic starts to turn golden. Burnt garlic can make the base bitter, so as soon as it releases a fragrant aroma, move to the next step — adding tomato paste or wine — to deglaze the pan and halt further browning.
Why should I mash or blend some of the chickpeas?
This step is key to achieving the traditional creamy-soupy texture of Pasta e Ceci. When chickpeas are mashed, their starch thickens the broth naturally, eliminating the need for cream or roux. The result is a velvety sauce that clings beautifully to each piece of pasta.
How do I keep the pasta from becoming mushy?
Add the pasta only after the chickpeas are simmering and cook it just shy of al dente — about 1–2 minutes less than the package suggests. The pasta will continue to absorb liquid even after removing from heat, so this ensures it remains tender but not overcooked.
What if my Pasta e Ceci becomes too thick?
Simply add a bit more warm stock, chickpea cooking liquid, or water to loosen it. Remember, the dish should be between soupy and saucy, not dry. Stir in the liquid gradually until you reach your preferred consistency — it will thicken slightly as it cools.
How do I balance the flavors at the end of cooking?
Before serving, taste for salt, acidity, and richness. A squeeze of fresh lemon juice or a drizzle of high-quality olive oil can lift the flavor, while a final sprinkle of Pecorino Romano deepens the umami. This fine-tuning step transforms a good Pasta e Ceci into an unforgettable one.