Few dishes embody comfort and simplicity like Pasta e Ceci (Pasta and Chickpeas). This classic Italian recipe combines pasta and chickpeas in a rich, flavourful tomato-infused sauce, creating a dish that’s both hearty and wholesome. Saucier than a standard pasta dish but not quite a soup, it offers the perfect balance of textures and flavours. Ready in under 40 minutes, it’s an ideal choice for a quick yet satisfying weeknight meal.
Table of Contents
- Ingredient Breakdown
- A Dish Rooted in Tradition
- The Role of Chickpeas in Pasta e Ceci (Pasta and Chickpeas)
- How to Achieve the Perfect Sauce Consistency
- The Best Pasta for Pasta e Ceci (Pasta and Chickpeas)
- Finishing Touches
- More Pasta Recipes
Ingredient Breakdown
- Chickpeas: Bring a creamy, nutty texture.
- Whole peeled plum tomatoes: Create a light, slightly tangy sauce.
- Good-quality stock: Deepens the overall flavour.
- Short pasta: Absorbs the sauce beautifully.
- Sweet onion: Provides a natural sweetness.
- Garlic: Adds aromatic depth.
- Sea salt and black pepper: Essential for seasoning.
- Fresh rosemary: Infuses earthy, piney notes.
- Crushed red pepper flakes: Optional for a subtle kick.
- Grana Padano or Parmigiano Reggiano: Adds umami and richness.
- Fresh flat-leaf parsley: Lends freshness and colour.
- Extra-virgin olive oil: Enhances richness and depth.
A Dish Rooted in Tradition
Pasta e Ceci (Pasta and Chickpeas) is more than just a simple pasta dish. It’s a reflection of Italy’s deep culinary traditions. Originally a peasant dish designed to make the most of pantry staples, it has stood the test of time for good reason. The combination of pasta, chickpeas, and tomatoes results in something far greater than the sum of its parts.
Despite its humble origins, Pasta e Ceci (Pasta and Chickpeas) feels indulgent thanks to its silky, well-seasoned sauce and generous topping of cheese. It’s a brilliant example of how a handful of simple ingredients can create a deeply satisfying meal. The combination of chickpeas and pasta results in a dish that’s both filling and nutritious. It’s packed with protein, fibre, and complex carbohydrates.
What makes this dish even more special is its rustic charm. Traditionally, Italian families prepare it with whatever pasta they have on hand, making it an excellent way to use up pantry staples. The chickpeas provide a creamy contrast to the slightly chewy pasta, while the rosemary and garlic infuse the sauce with warmth and depth. The final touch of Grana Padano or Parmigiano Reggiano ties everything together, creating a dish that is as comforting as it is delicious.
The Role of Chickpeas in Pasta e Ceci (Pasta and Chickpeas)
Chickpeas are the heart of Pasta e Ceci (Pasta and Chickpeas), providing texture, protein, and a subtle nutty flavour. This humble legume has been a staple in Mediterranean cuisine for centuries. Prized for its ability to absorb surrounding flavours it also adds a rich, creamy consistency when partially mashed. In this dish, chickpeas serve as both the main protein source and a thickening agent. By crushing half of them, the starches release into the broth, creating a velvety base without the need for cream or butter.
Beyond texture, chickpeas contribute to the nutritional profile of Pasta e Ceci (Pasta and Chickpeas). They are packed with fibre, keeping you full for longer, and are rich in essential minerals like iron, magnesium, and potassium. Their versatility also makes this dish easy to adapt. Whether using canned chickpeas for convenience or dried ones for a deeper flavour, this ingredient is the key to transforming a simple pasta dish into a nourishing, well-rounded meal.
How to Achieve the Perfect Sauce Consistency
One of the unique aspects of Pasta e Ceci (Pasta and Chickpeas) is its texture: thicker than a soup but looser than a traditional pasta dish. Achieving this balance depends on a few key factors. The first is the amount of liquid. The recipe calls for stock, but its absorption rate varies based on the type of pasta used. Short pasta shapes like ditalini or tubetti absorb liquid differently than fusilli or orecchiette. Stirring frequently and adjusting the amount of liquid as needed ensures the right consistency.
Mashing half of the chickpeas also plays a crucial role. Their starch helps thicken the sauce naturally, eliminating the need for additional thickeners. Cooking the pasta directly in the sauce, rather than separately, allows it to release some of its starches, further enhancing the texture. If the dish thickens too much, a splash of warm stock or water can loosen it. Mastering this balance creates the signature comforting feel of Pasta e Ceci (Pasta and Chickpeas).
The Best Pasta for Pasta e Ceci (Pasta and Chickpeas)
Choosing the right pasta shape can make all the difference in Pasta e Ceci (Pasta and Chickpeas). Traditionally, short pasta varieties work best, as they hold up well in the sauce while maintaining a pleasant chew. Popular choices include ditalini, tubetti, or small shells, all of which nestle beautifully among the chickpeas.
If you don’t have short pasta on hand, breaking longer varieties such as spaghetti or linguine into smaller pieces is a great alternative. The key is to choose a shape that absorbs the sauce well without overwhelming the dish. Cooking the pasta directly in the sauce instead of boiling it separately allows it to take on the rich, savoury flavours, enhancing the overall experience.
Finishing Touches
Once the pasta is perfectly al dente, a few finishing touches elevate the dish. Stirring in grated Grana Padano or Parmigiano Reggiano while the pasta is still hot allows it to melt into the sauce, adding depth and a touch of saltiness. Fresh parsley brightens the dish, balancing its richness with a subtle herbal freshness.
For the perfect final flourish, an extra drizzle of high-quality extra-virgin olive oil enhances the flavours, making the dish feel even more indulgent. A little more grated cheese on top ensures that every bite is packed with umami goodness.
More Pasta Recipes
If you’re looking for more simple yet delicious pasta recipes just like thisPasta e Ceci (Pasta and Chickpeas), then here you go:
- Caramelised Courgette (Zucchini) Pasta: Courgettes are cooked down until they reach a deeply savoury, jammy state, creating a rich base that pairs beautifully with the brightness of lemon, the saltiness of anchovies, and the fresh bite of basil.
- Creamy Red Pepper Pasta: It’s amazing how a little onion, garlic, tomato purée, peppers and cream can come together in mere minutes to make a delicious, deeply-flavoured sauce.
- Lemony Asparagus Pasta: This seasonal, springy pasta number is basically aglio e olio, with a lemony, asparagus twist.
- Aubergine (Eggplant) & Tomato Pasta: A delicious vegan pasta dish that even the most avid of meat eaters will love! The sauce combines rosemary roasted aubergine with a tasty tomato sauce.
See how I make all these recipes and more over on my Instagram!
Pasta e Ceci (Pasta and Chickpeas)
Saucier than your average pasta-with-sauce but not quite broth-y enough to be a soup, pasta e ceci is a delicious one-pot dish consisting of pasta and chickpeas cooked in a light but flavourful tomato-y sauce. It’s super tasty, easy to make, and comes together in less than 40 mins! A perfect weeknight dinner that is both healthy and hearty.
- Prep Time: 5 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Pasta, Vegetarian
Ingredients
- 2 tbsps extra-virgin olive oil
- 1 sweet onion, finely chopped
- 2 large garlic cloves, thinly sliced
- sea salt and freshly-ground black pepper
- 1 sprig fresh rosemary
- pinch of crushed red pepper flakes, optional
- 1 x 400 g tin chickpeas, drained and rinsed
- 1 x 400 g tin of good-quality whole peeled plum tomatoes
- 1 litre good-quality chicken or vegetable stock
- 200 g short pasta
- 20 g grated Grana Padano or Parmigiano Reggiano
- 10 g fresh flat-leaf parsley, roughly chopped
- extra Grana Padano and a drizzle of extra-virgin olive oil, to serve
Instructions
- Prep the following ingredients: 1) Finely chop the sweet onion. 2) Thinly slice the garlic cloves. 3) Drain and rinse the chickpeas. 4) Pour the tinned tomatoes into a medium bowl and crush the tomatoes with your hands.
- Heat 2 tbsp extra-virgin olive oil in a large saucepan over medium heat. Add the onion and season with a generous pinch of sea salt and a couple of cracks of black pepper. Cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
- Add the garlic and cook for 2 mins, stirring frequently. Add the fresh rosemary and crushed red pepper flakes (if using) and cook for another minute, stirring constantly.
- Add the chickpeas and cook for 5 mins, stirring occasionally. Using a potato masher or fork, crush about half of the chickpeas.
- Add the tin of whole peeled plum tomatoes, stir and bring to a simmer. Simmer uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
- Add the stock and pasta, turn the heat up to medium-high and bring to a simmer. Cook uncovered, stirring occasionally, until the pasta is al dente, 10 to 15 minutes depending on the type of pasta you use. While the pasta is cooking, grate the Grana Padano and roughly chop the fresh parsley.
- Once the pasta is cooked, remove the saucepan from the heat and stir in the Grana Padano and fresh parsley. Taste and season with sea salt and freshly-ground black pepper, to taste.
- To serve, divide between bowls and top with some extra Grana Padano and a drizzle of extra-virgin olive oil.
