Pasta e Ceci Recipe
Pasta e Ceci recipe is the ultimate cozy Italian comfort food. Simple, hearty, and packed with flavor. This one-pot dish combines chickpeas, rosemary, and a flavorful soffritto for a meal that’s both nourishing and incredibly satisfying.
My husband has perfected this recipe and he cook it for me all the time. There’s something so comforting about coming home after a trip, jet-lagged and hungry, to the smell of rosemary and simmering chickpeas.
Like so many great Italian dishes, this pasta e ceci recipe comes from cucina povera, the simple, humble cooking of the past. No fancy ingredients, no complicated techniques—just a handful of pantry staples coming together in the most satisfying way.
What You’ll Need
- Chickpeas: Use canned chickpeas and drain them well of any liquid.
- Short pasta: Any short pasta, like ditalini or elbow macaroni, will work in this recipe.
- Italian soffritto: This is a traditional Italian base made with onion, carrots, and celery.
- Rosemary: Use fresh rosemary if you can, and keep a little extra to garnish with.
- Extra virgin olive oil: A classic in traditional Italian cooking.
- Salt and pepper: To taste.
- Parmigiano Reggiano: Freshly grated is what we usually add in Italy.
How To Make Authentic Pasta e Ceci Recipe
First things first, boil some water in a kettle or a separate pot. We’ll be adding it little by little and the hot water will help to cook quick the pasta and make it creamier because the starch stays in the pot.
In a large pot, heat a generous drizzle of olive oil (about 3 tablespoons) over medium-low heat. Add the soffritto.
Stir it around for about 4-5 minutes until it softens. You don’t want it to brown, just turn nice and fragrant. If it starts sticking, add a tiny splash of water to slow it down.
Toss in the chickpeas, a good pinch of salt and pepper, and the rosemary sprig. I love how rosemary makes the whole kitchen smell amazing—it’s like an instant upgrade.
Now, add just enough hot water to slightly cover the chickpeas and let everything simmer for about 10 minutes.
Here’s where you can decide how creamy you want your pasta. Scoop out about 1 cup of the chickpeas and blend them with a little water. This isn’t strictly necessary, but it gives the final dish a velvety texture.
If you don’t have a blender or just don’t feel like washing extra dishes (I get it), you can mash them with a fork instead.
Add the pasta straight into the pot, along with enough hot water to just cover it (about half an inch over). Season again with salt and bring it to a gentle boil.
Unlike regular pasta, we’re not draining anything here—everything stays in the pot, soaking up flavor.
After about 5 minutes, pour in the blended chickpeas and stir well. Keep cooking until the pasta is al dente, stirring occasionally and adding more water if needed. The consistency is totally up to you!
Once the pasta is perfectly tender, turn off the heat. Give it a taste, does it need more salt? More pepper? A little drizzle of olive oil? Adjust as needed.
Ladle into bowls and top with a final drizzle of extra virgin olive oil, some fresh rosemary leaves, and a sprinkle of Parmigiano if you’re using it (I always do). Then, grab a spoon and enjoy every cozy, creamy bite.
Variations
Think of this pasta e ceci recipe as a starting point, you can easily tweak it to make it your own! Here are a few fun ways to switch things up:
- Make it meaty: My husband loves adding pancetta, guanciale, or even crumbled Italian sausage for extra richness. We also save the rinds of Parmigiano Reggiano and guanciale (yes, the hard outer layer that usually gets tossed) and let them simmer in the soup. They melt down slightly and release incredible flavor—this is a common trick in Italy, and it makes a world of difference!
- Go fully plant-based: If you’re looking for a vegan pasta e ceci recipe, simply skip the cheese or use a plant-based alternative. The chickpeas and soffritto already give it so much depth, you won’t even miss it!
- Add more veggies: If you want to load it up with extra goodness, toss in some sautéed zucchini, eggplant, or even leafy greens like spinach or kale toward the end of cooking.
Leftovers & Reheating
If you have leftovers (lucky you!), this pasta e ceci recipe stores beautifully and tastes even better the next day. The flavors deepen overnight, making it an easy and delicious meal to reheat.
- To store: Let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
- To reheat: Add a splash of veggie or chicken broth to the soup. I’ve found that sometimes the sauce can dry out a bit, so a little added liquid can really help. Warm your pasta on the stove on medium-low heat.
- Freezing? I don’t really recommend it, as the pasta can become mushy.
Enjoy your leftovers, they’re just as comforting as the first bowl!
More Italian Recipes To Try
Loved this pasta e ceci recipe? Then try also my other Italian dishes…
Print The Recipe
Pasta e Ceci
Ingredients
- 9 ounces short pasta
- 2 cans chickpeas (drained and rinsed —about 3 cups)
- ½ cup Italian soffritto (read notes)
- 1 sprig fresh rosemary (plus more for serving)
- Extra virgin olive oil (as needed)
- Salt and pepper (to taste)
- Parmigiano Reggiano (optional, for serving)
Instructions
- Prepare a full kettle of hot water and have it ready for use.
- Heat 3 tablespoons of olive oil in a large pot over medium-low heat. Add the soffritto and cook for 4-5 minutes, stirring constantly. Veggies should be softened, not browned and crispy.
- Add the chickpeas, the sprig of rosemary, and season with salt and pepper. Add enough hot water to slightly cover the chickpeas and let them simmer for 10 minutes.
- Remove about 1 cup of chickpeas and blend them with a bit of water. This step is optional but it will give you a creamier pasta.
- Add pasta to the pot, cover with about half an inch of hot water, season with salt and pepper, and bring to a boil.
- Cook for 5 minutes, then add the chickpea puree to the pot and mix to combine.
- Keep cooking until pasta is al dente, adding more water if necessary to adjust the consistency to your liking.
- Adjust seasonings to taste and turn off the heat.
- Ladle the pasta in bowls and add a drizzle of extra virgin olive oil, a few rosemary leaves, and a sprinkle of Parmigiano. Enjoy.
Tips & Notes
- Save your Parmigiano or guanciale rinds and simmer them in the soup for extra flavor.
- If the pasta absorbs too much liquid, just add more hot water or broth to loosen it up.
- Leftovers will thicken in the fridge—add a splash of water when reheating to bring it back to life.
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