Pasta e Ceci
This pasta e ceci recipe is a simple and comforting Italian dish made with pasta, chickpeas, soffritto, and fragrant rosemary. A one-pot meal from cucina povera, it’s creamy, hearty, and perfect for an easy weeknight dinner. Serve it thick or brothy, with a drizzle of olive oil and a sprinkle of Parmigiano for the ultimate cozy bite!
4 servings
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.
Nutrition
Calories: 405kcal