Pasta e Ceci (Italian pasta and chickpeas)
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
402 kcal
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Cuisine
Italian
Pasta e Ceci (Italian pasta and chickpeas)
Description
Pasta e Ceci (Italian pasta and chickpeas) brings together sautéed onion, carrot, potato, garlic, herbs, and chickpeas cooked slowly in vegetable stock with short pasta like ditali or mezzi rigatoni. The vegetables soften to a tender state, and the chickpeas add a creamy, substantial texture, enhanced by rosemary and thyme. Blending a portion of the mix adds creaminess without cream, balancing the broth and solids.
The dish offers a savory and mild herbal flavor profile, with soft vegetables and chickpeas contrasting the slightly firm pasta. Drizzling olive oil at the end adds richness and brightness. This dish serves well as a satisfying lunch or light dinner, providing protein and fiber from chickpeas plus vegetable goodness.
For best results, cook the pasta until just tender yet firm to bite, and season well with salt and freshly cracked black pepper throughout. Leftovers should be stored in an airtight container and consumed within two days to maintain texture and flavor.
Ingredients
- 3 tablespoon extra-virgin olive oil divided
- 1 yellow onion finely chopped, medium
- 1 carrot peeled and finely chopped
- 1 potato peeled and finely cubed, medium
- 1 garlic grated, clove
- 2 cans chickpeas 15.5oz [425g each, rinsed and drained
- 1 tablespoon rosemary leaves finely chopped
- 1 teaspoon thyme finely chopped, leaves
- sea salt freshly cracked black pepper
- black pepper freshly cracked black pepper
- 4 cups vegetable stock
- 9 oz short pasta such as ditali, shells, or mezzi rigatoni
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrot and potato, followed by the garlic, chickpeas, rosemary and thyme. Sauté all the vegetables for 5 minutes, or until they begin to soften, adding a splash of water if they begin to brown too much. Season with a generous pinch of sea salt and freshly cracked black pepper to taste.
- Optional step: For a creamier result, transfer ⅓ of the vegetables and chickpeas into a blender, add a ladle of stock and blend all the ingredients, then transfer the mixture back into the pot.
- Pour in the remaining stock, cover the pot with a lid and bring to a boil, then reduce the heat and simmer for 5 to 7 minutes. Add the pasta into the pot, and let it cook for about 10 minutes or until tender to the bite, then adjust the seasoning to taste.
- Remove the pot from the heat, drizzle the remaining 1 tablespoon of olive oil over the top, and divide the soup between 4 bowls. Season with extra freshly cracked black pepper and serve.
Notes
- Store leftover pasta e ceci in an airtight container; it keeps well refrigerated for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 959mg | 40% |
| Potassium | 463mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3074IU | 61% |
| Vitamin C | 14mg | 16% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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