What is Pasta e Ceci?
Pasta e Ceci, or Pasta with Chickpeas, is a delicious and warming Italian dish. It has pasta and chickpeas that are simmered in a flavorful tomato broth, and then topped with fresh herbs and Parmesan.
You can make Pasta e Ceci thick and hearty like a stew or keep it more like a soup. While ditalini is the traditional pasta, I’m using rigatoni for a bigger bite, but if You prefer to keep it traditional feel free to use ditalini. It’s a vegetarian dish and its easy to adjust for vegans or gluten-free diets, making it a meal everyone can eat!
Why I Love This Recipe?
This Pasta e Ceci is one of my favorite quick and delicious dinners. It has creamy chickpeas, delicious pasta, and simple tomato broth. Its all comes together to make a dish that’s both delicious and healthy.
Rosemary and Parmesan rind add an incredible flavor that makes it feel extra delicious. Doesn’t matter if you are looking for a quick weeknight dinner or something cozy, this recipe is always a winner. It’s simple, delicious, and packed with protein—what’s not to love? Now lets get cooking!
Key Ingredients & Substitutions for Pasta e Ceci
Pasta: I love using rigatoni for this dish—it’s big, hearty, and gives every bite more texture. If you don’t have it use traditional ditalini Pasta or even penne or ziti works just as well!
Chickpeas: Canned chickpeas are a time-saver, but if you’ve got the time, cooking dried chickpeas adds even more flavor.
Olive Oil: Extra virgin olive oil brings richness to the dish. It’s one of those simple ingredients that makes all the difference.
Rosemary: Fresh rosemary adds a nice earthy flavor. Don’t have it? Thyme or sage are great substitutes!
Tomatoes: Crushed tomatoes or cherry tomatoes add sweetness and depth to the dish. Use what you have on hand—both work beautifully.
Parmesan Rind: If you have a Parmesan rind, toss it in for extra richness. Don’t have one? Pecorino Romano is a saltier substitute, or just skip it for a vegan-friendly version.
Carrot, Celery, Onion (Holy Trinity): These veggies form the base of the flavor and are a must for any good Italian soup or stew. They’re simple but pack a punch.
Tools You’ll Need
Large Pot: For cooking the pasta.
Sauté Pan: To prepare the chickpeas and tomato sauce.
Wooden Spoon: For stirring the sauce and pasta.
Colander: To drain the pasta.
Microplane Grater: For grating the Parmesan.
Step-by-Step Instructions for Pasta e Ceci
Prepare the pasta: Bring a large pot of salted water to a boil. Add 12 oz of rigatoni and cook until al dente, about 10-12 minutes (or follow the package instructions). Drain the pasta and set it aside, reserving ½ cup of the pasta water.
Sauté the vegetables: In a large sauté pan, heat 3 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 1 diced carrot, and 1 diced celery stalk. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Add garlic and rosemary: Stir in 3 minced garlic cloves and 1 sprig of fresh rosemary. Cook for 1-2 minutes, letting the aroma of the garlic and herbs fill the kitchen.
Add chickpeas and tomatoes: Stir in 1 can (15 oz) of drained and rinsed chickpeas and 1 can (14 oz) of crushed tomatoes. Cook the mixture for 5-7 minutes to let the flavors meld together.
Simmer with Parmesan rind: Pour in 1 cup of vegetable stock and add a Parmesan rind, if using. Simmer the sauce for 10 minutes, stirring occasionally. If it gets too thick, add a splash of the reserved pasta water to loosen it.
Combine the pasta and sauce: Add the cooked rigatoni to the pan with the chickpea sauce. Toss everything together until the pasta is well coated, adding more pasta water as needed for a creamy consistency.
Garnish and serve: Remove the Parmesan rind and rosemary sprig. Taste and adjust the seasoning with salt and pepper. Serve hot, topped with freshly grated Parmesan cheese and a drizzle of olive oil for extra richness.
Pasta e Ceci, in a large pot.
Pasta e Ceci
Expert Tips for Perfect Pasta e Ceci
Cook the Pasta Al Dente: Make sure to cook the pasta until just al dente, as it will continue to cook slightly when tossed with the sauce. Otherwise the pasta will be too soft and mushy.
Reserve Pasta Water: The starchy pasta water helps to create a silky sauce that clings to the pasta, so don’t forget to reserve some before draining.
Use a Parmesan Rind: Adding a Parmesan rind to the sauce gives it a deep, savory flavor. If you don’t have one, just be sure to add plenty of freshly grated Parmesan before serving.
Make It Vegan: Omit the Parmesan and use vegetable broth to make this dish vegan. You can sprinkle some nutritional yeast on top for a cheesy flavor.
Serving Suggestions
Pasta e Ceci is a perfect dish on its own, but it pairs very well with a simple green salad or a side of roasted vegetables.
For an Italian-inspired meal, serve with a glass of Chianti or a crisp Pinot Grigio. You can also enjoy it with a side of garlic bread to soak up the flavorful sauce.
Make-Ahead and Storage
Make-Ahead: The chickpea sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before tossing with freshly cooked pasta.
Storage: Leftover pasta e ceci can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or broth to loosen the sauce.
Freezing: The chickpea sauce freezes well for up to 3 months. Freeze in a freezer-safe container, thaw in the refrigerator overnight, and reheat before serving.
