Pasta E Ceci Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
6
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Calories
531 kcal
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Course
Main Course
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Cuisine
Italian
Pasta E Ceci Recipe
Description
The Pasta e Ceci recipe begins with soaking dried chickpeas overnight to soften them. These are cooked in vegetable stock until tender. Separately, onions are slowly caramelized to deepen flavor, then celery, carrots, garlic, and rosemary are added and cooked with white wine until reduced. Crushed canned tomatoes join this mix before combining with the chickpeas and cooking ditalini pasta within the broth until al dente.
The result is a thick, stew-like pasta and chickpea dish with a balance of earthy legumes, sweet vegetables, and herbaceous notes. The chickpeas provide a creamy texture contrasting with the tender pasta and softened vegetables. The use of freshly grated Parmesan or Pecorino adds a salty finish when served.
It is best eaten hot immediately after preparation. Leftovers keep well refrigerated up to four days but do not freeze well due to the pasta. Reheating is done gently with added water to restore consistency. Variations include substituting canned chickpeas and trying alternate herbs like oregano or sage for subtle flavor shifts.
Ingredients
- 1 pound chickpeas dried
- 8 cups vegetable stock or water
- 3 tablespoons olive oil
- 1 onion yellow, peeled, small diced, medium-sized
- 1 celery small diced rib
- 1 carrot peeled, small diced
- 3 garlic small diced cloves
- 1 rosemary sprig, fresh
- ½ cup white wine
- 1 cup whole peeled tomatoes canned, crushed by hand
- ½ pound ditalini pasta
- sea salt coarse, to taste
- black pepper coarse, to taste
- Parmesan Reggiano freshly grated, or pecorino Romano, for garnish
Instructions
- Start by completely submerging the dried chickpeas in water and let them sit overnight or for at least 12 hours.
- Drain the chickpeas and transfer them to a medium-sized pot.
- Cover the chickpeas with 4 cups of vegetable stock or water and cook over medium heat until tender. This usually takes about 20 to 30 minutes.
- After about 10 minutes, add the olive oil to a separate large pot or rondeau over medium heat.
- Add onions and sauté for 8 to 10 minutes or until lightly browned and tender. You may need to turn the heat down to low medium if it cooks too quickly. Cooking it too fast will cause them to lose out on the caramelization process, which brings about more flavor.
- Next, stir in the celery and carrots and sauté for 2 to 3 minutes to soften up.
- Mix in the garlic and rosemary and cook it until fragrant, which takes about 30 to 45 seconds.
- Deglaze with white wine and cook until au sec or almost gone.
- At this point, check on the chickpeas and see if they are tender and cooked. If they are, remove them from the heat.
- Add in the tomatoes and ½ the number of cooked chickpeas, and ½ the liquid to the large pot with the vegetables.
- Place the remaining ½ of the chickpeas and liquid in a blender or, using an emersion blender in that medium-sized pot that they were cooked in, and pulse until the mixture is smooth. You may need to add a few tablespoons of water to help loosen it up so that it can be blended.
- Pour the pureed chickpea mixture into the large pot.
- Next, pour in the remaining 4 cups of vegetable stock or water.
- Season the mixture well with salt and pepper. Be sure it is delicious.
- Add the pasta and cook while occasionally stirring over medium heat for 8 to 10 minutes or until the pasta is al dente. The mixture should be creamy like a thick sauce.
- Serve the pasta with freshly grated parmesan or pecorino Romano.
Notes
- Eat this dish fresh as it tastes best right after cooking.
- Store leftovers covered in the refrigerator for up to four days; freezing is not recommended due to pasta texture changes.
- Reheat gently with added water over low to medium heat, stirring until hot.
- Cook chickpeas until they soften enough to be gently squeezed and mashed.
- Use any small tubular pasta such as penne, rigatoni, or ditalini for traditional texture.
- Substitute canned chickpeas by using three 15-ounce cans and adding half pureed into the pot for creaminess.
- Fresh herbs like oregano or sage can replace rosemary depending on preference.
- Fresh Roma tomatoes can be pureed or minced to replace canned tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 84g | 28% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1345mg | 56% |
| Potassium | 918mg | 20% |
| Fiber | 16g | 64% |
| Sugar | 14g | 28% |
| Vitamin A | 2494IU | 50% |
| Vitamin C | 9mg | 10% |
| Calcium | 115mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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