Servings
Font
Back
Pasta e Ceci (Italian pasta and chickpeas)
4.5 from 60 votes

Pasta e Ceci (Italian pasta and chickpeas)

Pasta e Ceci is a hearty Italian dish that combines chickpeas, vegetables, and short pasta in a seasoned vegetable broth. The dish has tender chickpeas and soft vegetables alongside al dente pasta, flavored with rosemary, thyme, and garlic for a comforting, filling soup-style meal.

Prep Time
5 mins
Cook Time
20 mins
Servings: 4
Calories: 402 kcal
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 402

% 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.