📝 About This Recipe
A soul-warming Roman classic, this Pasta e Ceci strikes the perfect balance between a thick stew and a silky pasta dish. It transforms humble pantry staples—creamy chickpeas, small pasta, and aromatic herbs—into a luxurious, velvet-textured masterpiece through the traditional technique of partially mashing the legumes. Every spoonful offers a deep, savory depth of flavor, finished with a bright, fragrant sizzle of rosemary and garlic oil.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Extra-virgin olive oil (high quality preferred)
- 1 small Yellow onion (finely diced)
- 1 medium Carrot (finely diced)
- 1 medium Celery stalk (finely diced)
- 3 pieces Garlic cloves (smashed and peeled)
- 2 sprigs Fresh rosemary (whole)
- 1/2 teaspoon Red pepper flakes (optional for subtle heat)
The Heart of the Dish
- 3 cups Cooked chickpeas (or two 15oz cans, drained and rinsed)
- 2 tablespoons Tomato paste (double concentrated)
- 4 cups Vegetable or chicken stock (low sodium)
- 1 piece Parmesan rind (about 2 inches long)
- 1.5 cups Ditalini or Tubetti pasta (dried small pasta shapes)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Finishing
- 1/4 cup Fresh parsley (finely chopped)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Extra-virgin olive oil (for drizzling)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the 4 tablespoons of olive oil over medium heat. Add the smashed garlic cloves and the whole rosemary sprigs.
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2
Sizzle the garlic and rosemary for 2-3 minutes until the garlic is golden and the oil is fragrant. Remove and discard the garlic and rosemary—this leaves you with a beautifully flavored oil base.
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3
Add the diced onion, carrot, and celery (the soffritto) to the infused oil. Sauté for 6-8 minutes until the vegetables are soft and translucent.
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4
Stir in the tomato paste and red pepper flakes. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells slightly caramelized.
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5
Add the chickpeas to the pot. Stir well to coat them in the aromatic base and cook for 2 minutes to allow them to absorb the flavors.
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6
Pour in the stock and add the Parmesan rind. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
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7
Using a potato masher or the back of a large wooden spoon, crush about 1/3 of the chickpeas directly in the pot. This is the secret to a creamy, thick consistency without using dairy.
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8
Add the dried pasta and a pinch of salt. Ensure there is enough liquid to cover the pasta by at least an inch; if not, add a splash of hot water.
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9
Cook the pasta directly in the pot, stirring frequently to prevent sticking, until it is al dente (usually 8-10 minutes depending on the shape).
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10
Remove the Parmesan rind. Taste the broth and adjust salt and pepper. The starch from the pasta will have thickened the liquid into a silky sauce.
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11
Turn off the heat. Stir in the chopped parsley and a handful of grated Parmigiano-Reggiano.
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12
Let the dish sit for 2 minutes before serving; it will continue to thicken into a 'minestra asciutta' (a dry soup) style.
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13
Ladle into warm bowls and finish each with a generous drizzle of high-quality olive oil and an extra dusting of cheese.
💡 Chef's Tips
Don't skip the Parmesan rind; it adds an incredible umami depth and silky mouthfeel to the broth. If the dish gets too thick as it sits (the pasta absorbs liquid quickly), simply stir in a few tablespoons of hot water or stock to loosen it. For the best texture, use 'Ditalini' or 'Mezzi Tubetti'—small shapes ensure you get pasta and chickpeas in every single bite. Always use high-quality extra-virgin olive oil for the final drizzle, as its raw flavor defines the finished dish. If using canned chickpeas, rinse them thoroughly to remove excess sodium and the metallic canning taste.
🍽️ Serving Suggestions
Serve with a side of crusty, toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, acidic Italian white wine like Vermentino or a light-bodied red like Chianti. A simple side salad of bitter greens (arugula or radicchio) with a lemon vinaigrette cuts through the richness. For a spicy kick, serve with a small jar of Italian chili oil (Olio Santo) on the table. Top with crispy fried rosemary leaves for an elegant, crunchy garnish.