Pasta e Ceci (Pasta with Chickpeas)
A classic Roman comfort dish made with pasta, chickpeas, aromatics, and a silky broth that turns creamy as it cooks. Simple, hearty, and deeply traditional.
Prep Time
15 min
Cook Time
40 min
Serving
4
Difficulty
Easy
Pasta e Ceci is a centuries-old Roman dish blending chickpeas and short pasta into a thick, stew-like bowl of comfort. Traditionally made with pantry staples, it relies on aromatics—garlic, rosemary, onion, and sometimes anchovy—for depth. The secret is mashing part of the chickpeas to thicken the broth. It sits somewhere between a soup and a pasta dish and is ideal for cold weather.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1–2 anchovy fillets (optional but authentic)
- 1 sprig rosemary or 1/2 tsp dried rosemary
- 1 cup canned tomato puree or crushed tomatoes
- 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
- 4 cups vegetable or chicken broth
- 1 cup water (adjust as needed)
- 8 oz short pasta (ditalini, small shells, or tubetti)
- Salt, to taste
- Black pepper, to taste
- Olive oil for finishing
- Grated Parmesan or Pecorino Romano (optional)
Nutritional Information
- Calories: 430
- Carbohydrates: 65g
- Protein: 16g
- Fat: 12g
- Fiber: 10g
- Sodium: varies by broth
Directions
1. Prepare your aromatics
- Finely chop the onion for even sautéing.
- Mince the garlic.
- If using anchovies, pat them dry.
- Have the rosemary ready; leaving it on the stem makes it easier to remove later.
2. Sauté the flavor base
- Heat olive oil in a large pot over medium heat.
- Add the onion and cook 5–7 minutes until soft and translucent.
- Add garlic and anchovy fillets.
- Stir and let the anchovies melt into the oil—this boosts umami without tasting “fishy.”
- Add the rosemary and cook 1 minute more.
3. Add tomatoes
- Pour in the tomato puree or crushed tomatoes.
- Cook for 3–4 minutes until the mixture thickens slightly and the raw tomato smell fades.
4. Add chickpeas and broth
- Stir in the chickpeas.
- Add the broth and 1 cup water.
- Bring to a simmer.
5. Thicken the base
- Scoop out 1 cup of chickpeas and mash them with a fork or blend briefly.
- Return the mashed chickpeas to the pot.
- This creates the signature creamy consistency without adding cream.
6. Simmer
- Let the mixture simmer for 10–15 minutes to deepen flavor.
- Remove the rosemary sprig if using whole.
7. Cook the pasta directly in the pot
- Add uncooked short pasta to the simmering chickpea broth.
- Stir well to prevent sticking.
- Cook according to pasta package time, usually 10–12 minutes.
- As the pasta cooks, it releases starch, thickening the broth even more.
8. Adjust consistency
- If too thick before the pasta finishes cooking, add more hot water or broth, 1/4 cup at a time.
- Final texture should be stew-like: thicker than soup, looser than risotto.
9. Season
- Taste and adjust salt and black pepper.
- If the flavor needs depth, add a drizzle of olive oil or a pinch of extra rosemary.
10. Rest briefly
- Let the pot sit covered for 3–5 minutes off the heat.
- This allows the pasta to absorb final flavors and the stew to settle.
11. Serve
- Ladle into bowls.
- Finish with a drizzle of good olive oil.
- Add grated Parmesan or Pecorino Romano if desired.
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
