There’s something timeless and deeply satisfying about a bowl of pasta and chickpeas. In our family, this hearty pasta e ceci recipe has always been a go-to comfort meal—quick, humble, and packed with soul-warming flavor. My grandmother would whip this up when time was tight, but bellies were hungry. It’s the kind of dish that wraps you in warmth, whether it’s a frosty winter night or a breezy summer evening.
While traditional pasta e ceci hails from rustic Italian kitchens, this version leans into American sensibilities—faster, bolder, and vegetarian-friendly. It’s a one-pot miracle you can make in just 12 minutes without compromising on depth or texture. Let’s dive in.
Why You’ll Love This Hearty Pasta e Ceci Recipe
- Quick Comfort: Ready in just 12 minutes.
- Pantry-Friendly: Uses simple ingredients you likely already have.
- Protein-Packed: Chickpeas add plant-based power.
- All-Season Favorite: Cozy for winter, light enough for summer.
- Vegan/Vegetarian Friendly: Made without meat, but with all the flavor.
What is Pasta e Ceci?
Pasta e Ceci (pronounced PAH-stah eh CHEH-chee) translates to “pasta and chickpeas” in Italian. It’s a staple dish from the southern regions of Italy, especially Rome and Naples. Traditionally, it was peasant food—humble, affordable, and made with love. The chickpeas provide creaminess and protein, while small pasta shapes add bite and heartiness.
This Americanized version respects those roots but prioritizes speed, big flavor, and dietary versatility.
Ingredients You’ll Need (Serves 5)
Pantry Staples:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 teaspoon dried rosemary or thyme
- ½ teaspoon smoked paprika (adds warmth)
- ½ teaspoon red pepper flakes (optional for heat)
The Base:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes (fire-roasted adds depth)
- 4 cups vegetable broth (or chicken broth if not vegetarian)
- 1 cup small pasta (ditalini, elbow macaroni, or small shells)
Finishers:
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley or basil for garnish
- A drizzle of extra virgin olive oil or lemon zest for brightness
Optional Add-Ins (Customize Your Bowl)
- Anchovy paste (¼ teaspoon): Adds umami without a fishy taste.
- Pancetta or bacon (sautéed with onion): For a smoky, traditional touch.
- Spinach or kale (stirred in at the end): For a green boost.
- Pasta water or reserved chickpea liquid: Helps thicken the broth.
Pasta e Ceci in 12 Minutes: Step-by-Step
Step 1: Sauté Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and onion, and sauté until fragrant and translucent (about 2 minutes).
Step 2: Layer the Flavor
Add rosemary (or thyme), smoked paprika, and red pepper flakes. Stir for 30 seconds to toast the spices. This quick step makes a huge difference in flavor.
Step 3: Add Chickpeas and Tomatoes
Stir in the chickpeas and diced tomatoes (with juices). Let them simmer for a minute or two to begin breaking down and mingling.
Step 4: Pour in Broth & Bring to Boil
Add the broth and bring to a gentle boil. Season with salt and pepper.
Step 5: Add Pasta
Stir in your pasta and reduce to a medium simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until pasta is al dente. The broth should thicken slightly as the starch releases.
Pro tip: If the soup thickens too much, add a splash more broth or water to loosen it.
Step 6: Taste and Finish
Taste and adjust salt or pepper. Stir in Parmesan if using. Serve hot, garnished with fresh herbs and a drizzle of olive oil or squeeze of lemon zest for brightness.
Tips for the Best Pasta e Ceci
- Don’t overcook the pasta. It continues to cook in the hot broth.
- Use fire-roasted tomatoes for extra depth.
- Pulse half the chickpeas in a blender or mash with a fork for a creamier texture.
- Don’t skip the aromatics. Garlic, onion, and herbs are your flavor foundation.
Best Pasta Types to Use
Small shapes work best because they match the size and texture of the chickpeas. Try:
- Ditalini (classic choice)
- Elbow macaroni
- Small shells
- Orzo (for a lighter feel)
Avoid long noodles—they don’t hold broth well and ruin the rustic vibe.
A Dish for Every Season
Winter:
The smoked paprika and warm broth make it ultra-satisfying. Serve with garlic bread or a rustic roll.
Summer:
Use fresh tomatoes instead of canned. Add lemon zest or fresh herbs for brightness. Great with a light salad or grilled veggies.
Make It Your Own: Variations
1. Creamy Pasta e Ceci
Add ¼ cup of heavy cream or coconut milk at the end. Stir in a spoonful of Parmesan for a luxurious finish.
2. Spicy Pasta e Ceci
Amp up the red pepper flakes or add a dash of hot sauce.
3. Brothy & Light
Use extra broth for a more soup-like consistency and a lighter meal.
4. Protein Boost
Add shredded rotisserie chicken or sautéed tofu cubes if you want extra protein.
What to Serve With It
- Crusty Bread: Perfect for dipping into the flavorful broth.
- Green Salad: Lightly dressed greens balance the richness.
- Roasted Veggies: Carrots, Brussels sprouts, or zucchini work well.
- Glass of wine: A dry red like Chianti or a crisp Pinot Grigio pairs beautifully.
Storage & Reheating
To Store:
Refrigerate leftovers in an airtight container for up to 4 days.
To Reheat:
Warm on the stovetop with a splash of broth or water. Microwave in 1-minute intervals, stirring in between.
Freezing:
This dish can be frozen, but the pasta may soften slightly when reheated. Freeze in a sealed container for up to 2 months.
FAQs
Is this recipe vegan?
Yes—just skip the Parmesan or use a vegan alternative.
Can I make it gluten-free?
Absolutely! Use your favorite gluten-free pasta, but note the cook time may vary.
Can I use dry chickpeas instead of canned?
You can, but you’ll need to soak and cook them in advance. For speed, canned is best.
Final Thoughts: Real Food, Real Fast
Comfort food doesn’t have to simmer for hours or require complicated ingredients. This hearty pasta e ceci recipe proves that with a few pantry staples and 12 minutes, you can make a bowl of nourishment that feels like a hug.
It’s fast enough for weeknights, satisfying enough for Sunday suppers, and adaptable enough to fit any mood or season. Whether you’re feeding a crowd or just yourself, pasta e ceci is here for you.
And if you ask me, it’ll never go out of style