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Pasta e ceci (Pasta and Chickpeas)
A simple and flavorful recipe that's sure to be a favorite.
Total Time
30 mins
Course:
Main Course , Soup
Cuisine:
Italian
Ingredients
- 1 clove of garlic slightly crushed
- 1 sprig of fresh rosemary
- olive oil enough to cover the bottom of the pot
- 2-3 canned tomatoes finely chopped
- 1 large can ca. 500g/1 lb. of chickpeas
- 200 g 7 oz. ditalini or other small 'soup' pasta
- 250 ml 1 cup water or broth, or enough to cover
- salt and pepper
- Optional:
- 50 g 2 oz. pancetta, cubed
- 1 peperoncino or chile de árbol
- A small handful of fresh parsley finely chopped
- grated pecorino or Parmesan cheese
Instructions
- Sauté the garlic clove in olive oil with a sprig of rosemary—and if you want, the chopped pancetta, red pepper and/or parsley. (Each of these adds another layer of flavor.)
- When the aroma of the garlic and rosemary begins wafting about, add the tomato (add more if you like, depending on how 'red' you want the dish) and simmer for a few minutes. Add the can of ceci, well drained and rinsed, and allow them to insaporire (absorb the flavors of the tomato and aromatics) for 5 minutes or so.
- Then add water or broth to cover the ceci, simmer for another 5 minutes. To thicken the soup, either crush some of the chickpeas against the side of the pot or, for a more refined effect, scoop up about a third of them and pass them through a food mill back into the pot. They will 'melt' into the liquid and thicken the soup.
- Then add the pasta, which you should boil separately until slightly underdone. I usually use ditalini (also known as tubetti) but other small 'soup' pastas will also do fine (see below). Simmer for a minute or two more.
- When the pasta is cooked al dente, turn off the heat (adding a bit more water if needed) and cover the pot and allow it to rest for 3-5 minutes. Serve with a drizzle of olive oil or a good grinding of black pepper--or both. Some folks like to add grated cheese on top.
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