Back
Pasta e Ceci
0 from 0 votes

Pasta e Ceci

This classic Roman recipe falls somewhere in between a stew and a saucy tomato pasta, with a thick, saucy broth and satisfying bites of ditalini pasta and protein-rich chickpeas.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Soup
Cuisine: Italian

Ingredients

  • 14 oz chickpeas from 1 can, canned
  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped (about 1 cup chopped, medium
  • 3 garlic minced, cloves
  • 1 teaspoon italian herb blend dried
  • ¼ teaspoon red pepper flakes 1/2 teaspoon if you like a kick
  • 14 oz crushed tomatoes from 1 can, about 1 3/4 cups
  • 2 ½ cups vegetable broth
  • 3 oz ditalini pasta or other small-shaped pasta, 3/4 cup
  • 2 oz escarole roughly torn into pieces (about 3 loose cups, leaves
  • pecorino cheese for topping, shaved

Instructions

    Cup of Yum
  1. Drain chickpeas, reserving liquid, and blend liquid and about 1/4 cup of chickpeas on low speed until smooth (don't puree it too much or it'll be too frothy).
  2. Heat olive oil in a medium heavyweight saucepan over medium-high heat. Add onion and sauté until softened and transluscent, about 5 minutes. Add garlic, Italian herbs and red pepper flakes and stir until fragrant, 1 to 2 minutes.
  3. Add crushed tomatoes and stir until starting to bubble, about 2 minutes, then add blended chickpea liquid, remaining chickpeas, and vegetable broth and bring to a simmer for 10 minutes to allow the flavors to develop and the broth to thicken slightly.
  4. Add ditalini pasta and simmer for about 8 minutes or until almost al-dente (double check package instructions if using a different kind of pasta - it'll likely take a minute or two longer than the package says in this case). About 2 minutes before the pasta is done, add escarole and stir into hot liquid until wilted.
  5. Spoon into serving bowls. Top generously with pecorino cheese and serve hot.