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!

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.

Notes:

Chickpea Options: You can use either cooked dry chickpeas or canned chickpeas. If using dry, ensure they are cooked beforehand. Canned chickpeas save time but opt for low-sodium for better flavor control.

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Cooking Liquid: The recipe calls for chickpea cooking liquid or stock, enhancing the dish’s flavor. Adjust the quantity to achieve your preferred consistency—between soupy and saucy.

Pasta Type: Small pasta shapes like ditalini or small shells work best, as they complement the chickpeas and broth. Adjust cooking time accordingly based on pasta type.

Fresh Herbs: Fresh rosemary adds a fragrant note, but feel free to substitute with thyme or sage if preferred.

Blending: For a smoother texture, blending a portion of the chickpeas helps create a creamy base. This step can be skipped if you prefer a chunkier soup.

Spice Level: Adjust red pepper flakes to control heat. Omit them for a milder flavor or add more for extra kick.

Serving Suggestions: Serve with a drizzle of extra-virgin olive oil and more grated Pecorino Romano on top for added richness.

Storage: Leftover soup can be stored in the fridge for up to 3 days. The pasta may absorb liquid as it sits; add stock or water to rehydrate when reheating.

Vegetarian/Vegan Option: To make this dish vegan, omit the cheese or use a plant-based alternative.

Nutritional Value: Pasta e Ceci is rich in protein and fiber from chickpeas, making it a filling and nutritious meal option. Adjust portion sizes based on dietary needs.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas.

Soak them overnight and cook them until tender before using them in the recipe.

What type of pasta works best in this recipe?

Small pasta shapes like ditalini, orzo, or small shells work well.

Adjust cooking time according to package instructions.

Is there a vegetarian or vegan option?

Yes, this recipe is vegetarian.

For a vegan version, omit the Pecorino Romano cheese or substitute with a plant-based cheese.

Can I make this dish ahead of time?

Absolutely! The flavors develop nicely when made in advance.

Store in the refrigerator and reheat gently, adding a splash of water or broth to loosen it up.

How can I adjust the spice level?

You can adjust the red pepper flakes according to your taste.

Omit them for a milder dish or add more for extra heat.

What can I substitute for white wine?

If you prefer not to use wine, you can replace it with additional vegetable or chicken stock, or use a splash of vinegar for acidity.

Can I add other vegetables?

Yes! Feel free to add other vegetables like spinach, kale, or carrots for added nutrition and flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat on the stove or in the microwave, adding liquid if needed.

Is this dish gluten-free?

To make it gluten-free, use gluten-free pasta and ensure that the broth is also gluten-free.

How do I make it creamier?

For a creamier texture, you can add a splash of cream or use a bit more cheese when mixing in the Pecorino Romano.

You can also blend a portion of the chickpeas for a smoother consistency.