Name: Pasta e Ceci (Pasta with Chickpeas)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: For the Dish:; 2 tablespoons extra virgin olive oil; 1 medium yellow onion, diced; 3 cloves garlic, crushed; 2 stalks celery, diced small (½ cup); 2 medium carrots, peeled and diced small (½ cup); 1 sprig rosemary; 4 tablespoons tomato paste; Pinch of red pepper flakes; 1 teaspoon salt; 3 cups cooked chickpeas (or 2 x 14-ounce cans, drained and rinsed); 6 cups vegetable broth; 2 cups (200g) tubetti rigati, small shells, or other small pasta shapes; ½ cup grated Pecorino Romano cheese; ½ bunch Tuscan kale, shredded into ribbons (about 2 cups packed); Fresh cracked black pepper, to serve; Extra olive oil, to serve

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Pasta e Ceci, or Pasta with Chickpeas, is a comforting and hearty Italian dish that combines tender pasta, creamy chickpeas, and flavorful vegetables in a savory broth. With the addition of fresh rosemary, a touch of heat from red pepper flakes, and the richness of Pecorino Romano cheese, this simple yet delicious meal is perfect for cozy dinners or a nutritious, plant-based meal. The Tuscan kale adds a delightful texture and depth of flavor, making this dish both satisfying and nourishing.

Why You’ll Love This Recipe

This recipe brings together the best of Italian rustic cooking, with its emphasis on wholesome ingredients and simple preparation. The creamy chickpeas create a rich base for the pasta, while the aromatic vegetables and herbs elevate the flavor. The addition of Pecorino Romano cheese gives the dish a savory, umami boost, and the kale adds both color and nutrition. With a relatively short cook time and minimal ingredients, Pasta e Ceci is a perfect weeknight meal that’s as nutritious as it is comforting. Pasta e Ceci (Pasta with Chickpeas)

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, crushed
2 stalks celery, diced small (½ cup)
2 medium carrots, peeled and diced small (½ cup)
1 sprig rosemary
4 tablespoons tomato paste
Pinch of red pepper flakes
1 teaspoon salt
3 cups cooked chickpeas (or 2 x 14-ounce cans, drained and rinsed)
6 cups vegetable broth
2 cups (200g) tubetti rigati, small shells, or other small pasta shapes
½ cup grated Pecorino Romano cheese
½ bunch Tuscan kale, shredded into ribbons (about 2 cups packed)
Fresh cracked black pepper, to serve
Extra olive oil, to serve

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Aromatics:

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the diced onion and sauté until translucent, about 3 minutes.
Add the crushed garlic, diced celery, carrots, rosemary, red pepper flakes, and salt. Sauté for another 2-3 minutes.

Cook the Tomato Paste:

Stir in the tomato paste and sauté for 2-3 minutes, until the paste darkens to a deeper red.

Add the Chickpeas:

Add the chickpeas to the pot and stir to combine with the aromatics.
Using a potato masher, mash about ¼ to ⅓ of the chickpeas to create a creamy base.

Add the Broth and Pasta:

Pour in the vegetable broth, stirring to scrape up any flavor from the bottom of the pot.
Increase the heat to high and bring to a boil.
Once the mixture boils, add the pasta and stir to combine. Reduce heat to a simmer and cook until the pasta is al dente, scraping the bottom occasionally to prevent sticking.

Add the Kale and Cheese:

Once the pasta is cooked, reduce the heat to low and add the shredded kale and Pecorino Romano cheese.
Stir to combine until the kale wilts and the cheese melts.

Serve:

Serve hot with a drizzle of good olive oil, extra Pecorino Romano, and freshly cracked black pepper on top.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Make it gluten-free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
Use other greens: If you can’t find Tuscan kale, use spinach, Swiss chard, or collard greens instead.
Spicy version: Add more red pepper flakes or a dash of hot sauce to increase the heat.
Herb variations: Swap rosemary for thyme or sage for a different flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pot over low heat, adding a little vegetable broth or water to loosen the mixture if it becomes too thick.

FAQs

Can I use canned chickpeas for this recipe?

Yes, you can use canned chickpeas. Just be sure to drain and rinse them before adding to the pot.

Can I freeze Pasta e Ceci?

Yes, this dish can be frozen. However, the pasta may become a bit soft when reheated, so it’s best to freeze it without the pasta, adding fresh pasta when reheating.

How can I make this dish vegan?

This recipe is already vegan as written, but if you want to skip the cheese, simply leave out the Pecorino Romano or use a plant-based cheese alternative.

Can I use a different type of pasta?

Yes, you can use any small pasta shape like orzo, small shells, or elbow macaroni, depending on your preference.

What if I don’t have Tuscan kale?

If you don’t have Tuscan kale, you can use regular kale, spinach, or any other leafy green that wilts well when cooked.

Can I add more vegetables to this dish?

Yes, you can add vegetables like zucchini, bell peppers, or even potatoes to make the dish heartier.

How can I make this dish spicier?

Increase the amount of red pepper flakes or add some chopped fresh chili peppers for an extra kick.

What can I serve this dish with?

This dish pairs well with crusty bread or a light salad for a complete meal.

How do I know when the pasta is al dente?

The pasta should be tender but still firm to the bite. Taste a piece before draining to ensure it has the desired texture.

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Just be sure to soak them overnight and cook them thoroughly before using in the recipe.

Conclusion

Pasta e Ceci is a flavorful, hearty Italian dish that’s perfect for any time of year. The combination of creamy chickpeas, tender pasta, and aromatic vegetables creates a dish that’s both satisfying and comforting. It’s simple to prepare, incredibly nutritious, and full of vibrant flavors. Whether you’re a seasoned cook or just starting out, this dish is a great addition to your recipe collection.