Pasta e Ceci (Pasta with Chickpeas)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
3533 kcal
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Course
Main Course
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Cuisine
Italian
Pasta e Ceci (Pasta with Chickpeas)
Description
Pasta e Ceci (Pasta with Chickpeas) blends small pasta with chickpeas simmered in a broth made from vegetable or chicken stock, tomatoes, aromatic vegetables, and fresh herbs. The base of garlic, carrot, celery, and onion is sautéed gently to soften and infuse flavor without burning. Incorporating rosemary and chili pepper adds subtle herbal and spicy notes. Parmesan rind simmers in the broth, imparting depth and a mild umami richness. The dish simmers until the vegetables are very soft and the liquid slightly thickens. Finished with grated Parmesan, the texture balances al dente pasta, creamy chickpeas, and a broth with developed flavor. It serves as a filling meal or a savory starter.
A practical tip is to puree some chickpeas to thicken the broth and stir back in, enhancing body and mouthfeel while keeping chickpeas whole. Using varied olive oils at different stages can refine flavor nuances. The recipe encourages using the cooking liquid from canned chickpeas to boost flavor.
Ingredients
- 1/4 cup extra-virgin olive oil plus more for garnish
- 2 garlic lightly crushed, cloves
- 1 carrot finely diced, medium
- 1 celery finely diced, stalk
- 1 onion finely diced, small
- 1 tablespoon rosemary minced fresh
- 1 Chili pepper or a generous pinch of red pepper flakes, fresh
- 1 (15-ounce) chickpeas or 2 cups cooked chickpeas and their cooking liquid, canned in their liquid
- 1 tomatoes 14-ounce can, diced or chopped
- 6 cups water vegetable, or chicken broth
- 1 Parmesan rind plus freshly grated parmesan for serving
- kosher salt
- 2 cups ditalini pasta (or small, short pasta of your choice)
Instructions
- Sauté the vegetables. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium. Once shimmering, stir in the garlic, carrot, celery, and onion. Cook on medium to medium-low to avoid scorching the onion and garlic until softened, about 6 minutes. Stir in the rosemary and chili pepper or red pepper flakes and cook for another 2 minutes to blend the flavors.
- Simmer the chickpeas. Stir in the chickpeas, along with a ladleful of their cooking broth (or the liquid from the can). Stir in the tomatoes and bring to a simmer, then cover partially and simmer until the liquid is slightly reduced to a saucy consistency, about 5 minutes. Lower the heat if necessary to prevent burning.
- Make the broth. Add 6 cups of liquid–this can be water, broth, chickpea cooking liquid, or a combination. Add the parmesan rind and season with a pinch or two of salt. Bring to a simmer and cook until the vegetables are completely soft and the parmesan rind has softened about 20 minutes.
- Add the pasta. Stir in the pasta and boil gently for about 15 minutes, until the pasta is just tender. Taste and adjust the seasoning with salt, if needed. Ladle the soup into bowls and drizzle your best olive oil over each serving. Serve with grated parmesan cheese.
Notes
- Use a medium-bodied extra virgin olive oil for sautéing, finishing with a more robust olive oil for added flavor.
- To thicken the broth, puree half a cup of chickpeas with some cooking liquid and stir back into the pot along with the whole chickpeas.
- The Parmesan rind softens the broth and can be left to simmer until tender.
- Include the chickpea cooking liquid or canned liquid to enrich the broth flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3533 kcal
% Daily Value*
| Calories | 353.3kcal | 18% |
| Carbohydrates | 53.1g | 18% |
| Protein | 10.6g | 21% |
| Fat | 11.1g | 17% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 6.9g | 35% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 179.5mg | 7% |
| Potassium | 296.7mg | 6% |
| Fiber | 5.1g | 20% |
| Sugar | 3.2g | 6% |
| Vitamin A | 1793.6IU | 36% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 55.1mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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