Pasta e Ceci (Italian Chickpea Pasta)

Why You’ll Love This Recipe

Think of this recipe as the perfect middle ground: not quite soup, not quite pasta, but something in between that’s rich, cozy, and deeply flavorful. The combination of pasta and chickpeas creates a complete protein, making it as nutritious as it is delicious. Much like my pasta e fagioli soup, it’s a dish that proves simple ingredients can become something extraordinary.

Pasta e Ceci (sometimes called pasta con ceci) translates to pasta and chickpeas, and it’s a staple in Roman home kitchens. With just a handful of simple, inexpensive ingredients, you can turn out a warm, satisfying meal where tomato paste adds depth, rosemary and garlic infuse the broth with aroma, and a Parmesan rind lends a creamy richness.

Traditionally served in Rome on Fridays as a meatless meal, this Roman-style pasta e ceci carries cultural history along with its nourishing and budget-friendly appeal. It’s the kind of rustic Italian comfort food that feels both old-world and timeless, while also being the perfect pantry dinner recipe. And if you’re cooking for a family, it’s the sort of meal that pleases everyone, much like my red lentil tortilla soup that has become a class favorite for its cozy, hearty flavor!

Another reason Pasta e Ceci is worth keeping in your rotation is its flexibility. You can use canned or cooked dried chickpeas, swap in any small pasta shape you have on hand, or even finish with a handful of greens like spinach or kale. It’s the kind of comforting recipe you’ll return to again and again.

If you’re craving another Italian-inspired bean dish, my kale white bean minestrone is just as delicious and satisfying.

Ingredients You’ll Need

Here’s a breakdown of the main ingredients and why they matter:

• Olive oil: The foundation of flavor, used for sautéing the aromatics and finishing the dish with a drizzle.
• Garlic: Adds depth and fragrance; lightly crushed cloves infuse the broth beautifully.
• Rosemary: Just a couple of sprigs flavor the oil before being removed, leaving behind an herby warmth.
• Tomato paste: Provides concentrated flavor and richness. I love it here, but if you’re in the mood for another tomato-based classic, try my homemade marinara tomato sauce.
• Chickpeas: Creates body and creaminess. Use canned for convenience or cooked dried chickpeas for deeper flavor.
• Parmesan rind: A traditional addition that infuses the broth with savory, cheesy depth.
• Broth or water: Use chicken stock, vegetable stock, or a mix with water. I often use my homemade chicken stock for an extra layer of flavor.
• Ditalini pasta: A small pasta shape that works perfectly, though macaroni or tubetti also fit.
• Parmesan cheese: For serving, adding a nutty, salty finish.

How to Make Pasta e Ceci

Step 1: Heat the olive oil in a heavy-bottomed pot over medium heat. Add garlic, rosemary, and a pinch of red pepper flakes. Cook until the garlic is golden and fragrant. Remove rosemary.

Step 2: Stir in the tomato paste and salt, cooking briefly until the paste darkens slightly. Add chickpeas, stock or water, and the Parmesan rind. Stir to loosen any browned bits and bring to a boil. Cook, covered, until the chickpeas are tender.

Step 3: Bring the liquid back to a boil, add pasta, and reduce to a simmer. Cook until the pasta is al dente and most of the liquid has been absorbed, stirring often. Add more liquid if you prefer a soupier texture. *Optional: For extra creaminess, blend a ladleful of chickpeas and broth and stir back in, or use an immersion blender directly in the pot (avoiding the Parmesan rind).

Step 4: Taste and adjust seasoning. Serve hot with a drizzle of olive oil and freshly grated Parmesan.

Pasta e Ceci FAQs

Pasta e Ceci is the kind of one-pot vegetarian pasta stew that proves simple pantry ingredients can become something extraordinary. It’s budget-friendly, deeply comforting, and adaptable to what you have on hand. 

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5 from 1 vote

Pasta e Ceci (Italian Chickpea Pasta)

By Pamela

Pasta e Ceci is rustic Italian comfort food at its best! A creamy chickpea broth with pasta that’s hearty, budget-friendly, and made entirely from pantry staples. This one-pot pasta with chickpeas dinner is nourishing, satisfying, and the kind of dish that feels special while still being incredibly easy to make.

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

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Ingredients 

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• ▢ 4 Tablespoons extra-virgin olive oil, plus more for drizzling
• ▢ 6 cloves garlic, peeled and lightly crushed
• ▢ 2 small sprigs of rosemary
• ▢ 1 6- ounce can/jar of tomato paste
• ▢ 2 teaspoons sea salt or kosher salt, or more to taste
• ▢ Pinch of crushed red pepper flakes
• ▢ 3 cups cooked chickpeas, or two 15-ounce cans, drained and rinsed
• ▢ 1 Parmesan rind, don’t worry if you don’t have it, but it adds a lot of flavor
• ▢ 4 cups water, vegetable stock or chicken stock or a combo (I like 2 cups stock + 2 cups water)
• ▢ 1 cup uncooked ditalini pasta, or another small shape, like macaroni
• ▢ Parmesan for serving

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Instructions 

• In a large heavy-bottomed pot, heat the olive oil over medium heat until it shimmers. Add the chili flakes, garlic and rosemary and cook, stirring until it becomes golden on both sides and fragrant. Remove rosemary.
• Stir in the tomato paste and salt and saute for about 30 seconds.
• Add the chickpeas, water/stock and parmesan rind. Stir to scrape up any browned bits on the bottom of the pot, raise the heat, and bring to a boil. Cook covered until the chickpeas are soft.
• Optional step: Pull out a ladleful of chickpeas and a ladleful of liquid and blend or blend a little soup right in the pot with an immersion blender being careful of the parmesan rind. Bring back up to a boil.
• Add the pasta and stir. Only add pasta if the liquid is at a boil. Lower the heat to a simmer until the pasta is cooked, stirring often, and most of the liquid has been absorbed, about 15 to 20 minutes. Add more liquid if you like it a little soupier. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls and drizzle with extra-virgin olive oil and a dusting of Parmesan, if desired.

Notes

• It will thicken up the longer it sits and can be thinned afterward with water or stock.
• As Pasta e Ceci sits, the pasta continues to absorb liquid, making the dish thicker over time. This is normal; in fact, many Italians enjoy it this way the next day.
• To reheat, simply add water or stock to loosen the consistency, then warm gently on the stove until creamy again. Leftovers keep well in the refrigerator for up to 3 days.

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