📝 About This Recipe
Hailing from the heart of Rome, this Pasta e Ceci is the ultimate Italian comfort food—a cross between a thick soup and a creamy pasta dish. By partially mashing the protein-rich chickpeas and cooking the pasta directly in the savory broth, we create a luxurious, starch-thickened texture that is naturally plant-based. Infused with woodsy rosemary, golden garlic, and a hint of tomato, it’s a humble yet deeply satisfying masterpiece of 'cucina povera'.
🥗 Ingredients
The Aromatics
- 4 tablespoons Extra Virgin Olive Oil (high quality, plus more for drizzling)
- 4 cloves Garlic (peeled and smashed)
- 2 sprigs Fresh Rosemary (whole)
- 1/2 teaspoon Red Pepper Flakes (adjust to taste)
The Base
- 2 tablespoons Tomato Paste (double-concentrated preferred)
- 2 cans (15 oz each) Chickpeas (Garbanzo Beans) (drained and rinsed)
- 4 cups Vegetable Broth (low sodium)
- 1 cup Water (as needed for consistency)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pasta
- 7 ounces Ditalini or Tubetti Pasta (small dry pasta shapes)
The Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Lemon Juice (to brighten flavors)
- 2 tablespoons Vegan Parmesan or Nutritional Yeast (optional for extra umami)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-low heat.
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2
Add the smashed garlic cloves and the whole rosemary sprigs. Sauté gently for 3-5 minutes until the garlic is golden and the oil is fragrant. Do not burn the garlic.
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3
Stir in the red pepper flakes and the tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick-red color.
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4
Add the drained chickpeas to the pot. Stir to coat them thoroughly in the aromatic oil and tomato paste for about 2 minutes.
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5
Pour in the vegetable broth and the salt. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
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6
Using a slotted spoon, remove the rosemary sprigs and the garlic cloves (or leave the garlic in if you enjoy it soft).
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7
Take a potato masher or the back of a large spoon and crush about 1/2 cup of the chickpeas directly against the side of the pot. This releases starches to make the sauce creamy.
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8
Bring the liquid back to a boil and add the dry ditalini pasta. If the liquid looks too low, add the extra cup of water.
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9
Cook the pasta in the broth, stirring frequently to prevent sticking, for about 2 minutes less than the package instructions (usually 8-10 minutes).
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10
Turn off the heat when the pasta is 'al dente'. The pasta will continue to absorb liquid as it sits, creating a thick, stew-like consistency.
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11
Stir in the lemon juice and fresh parsley. Taste and adjust seasoning with more salt or pepper if needed.
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12
Ladle into warm bowls and finish each serving with a generous drizzle of high-quality extra virgin olive oil.
💡 Chef's Tips
For the best texture, use a small pasta shape like ditalini or even broken spaghetti pieces. Don't skip mashing some of the chickpeas; this is the secret to the dish's signature silkiness without adding cream. If you have a Parmesan rind (and aren't strictly vegan), toss it into the broth while simmering for incredible depth. If the dish sits and becomes too thick, simply stir in a splash of boiling water to loosen it back up. Always use high-quality olive oil for the final drizzle, as its flavor will shine through the simple ingredients.
🍽️ Serving Suggestions
Serve with a side of crusty charred sourdough bread rubbed with a raw garlic clove. Pair with a crisp, bitter green salad like arugula or radicchio with a lemon vinaigrette. A glass of medium-bodied Italian red wine, like a Chianti, complements the rosemary beautifully. Top with a sprinkle of toasted breadcrumbs for an added textural crunch. For a spicy kick, add a dollop of Italian chili oil (Olio Santo) just before serving.