Pasta e Ceci is the ultimate comfort food—creamy, garlicky, and deeply satisfying. This humble Roman dish blends tender pasta with protein-rich chickpeas, simmered in a savory tomato-garlic broth. It’s cozy, economical, and perfect for any night of the week.
🍴 Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary or thyme, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 cup small pasta (ditalini or tubetti)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese and olive oil, for serving
🔥 Instructions
Sauté the Aromatics:
Heat olive oil in a pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic, rosemary, and red pepper flakes and cook for 1 minute more.
Add Chickpeas and Tomatoes:
Stir in chickpeas and crushed tomatoes. Cook for 2–3 minutes to combine flavors.
Simmer with Broth:
Pour in the broth and bring to a boil. Reduce to a simmer and cook for 10 minutes, slightly mashing some chickpeas to thicken the broth.
Add the Pasta:
Stir in pasta and cook until al dente, about 8–10 minutes. Stir frequently so it doesn’t stick to the bottom.
Season and Serve:
Taste and season with salt and pepper. Serve hot, topped with grated Parmesan and a drizzle of olive oil.
📦 Amazon Must-Haves to help you create the best Pasta e Ceci
- 🍝 Ditalini Pasta – The ideal shape for soaking up all that chickpea-rich broth
- 🥫 Organic Canned Chickpeas – A pantry staple for quick and healthy meals
- 🌿 Dried Rosemary – Adds that classic rustic aroma to your pot
- 🍅 Italian Crushed Tomatoes – Rich, flavorful tomatoes for an authentic base
- 🧀 Microplane Parmesan Grater – Get that perfect dusting of cheese right before serving
💡 Helpful Tip: If your broth gets too thick before the pasta finishes cooking, add a splash of hot water to loosen it up and keep it creamy.
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