Pasta e ceci, or pasta with chickpeas, is a one-pot dish that combines carrots, onion, celery, and garlic with chickpeas and small pasta that’s cooked in a tomato broth. This simple Roman dish can be ready in less than an hour and is perfect for busy weeknights!
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Editor’s Note: Originally published on 4/2/2019. Updated with full process shots and expanded info.
A weeknight go-to!
Pasta e ceci is a go-to in our home. It’s easy to make, can be ready in under an hour, and for the most part, includes ingredients that are pantry or refrigerator staples.
Similar to pasta e fagioli and pasta e lenticchie, pasta e ceci is budget-friendly because the combination of pasta and beans is filling and satisfying; cucina povera food at its best! It’s also meatless making it great to enjoy on Fridays during Lent.
We usually serve pasta e ceci with a green salad, some crusty bread, and a drizzle of extra virgin olive oil.
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How to make it
Each number corresponds to the numbered written steps below.
- Dice 2 celery ribs, 2 medium carrots, and 1 medium onion. Mince 5 cloves of garlic and drain 3 16-ounce cans of chickpeas. Note: Don’t rinse the chickpeas, just drain them of the liquid. Heat a large heavy pot to medium-low and saute the onions, celery, and carrots in a 1/2 cup of extra virgin olive oil for ~12 minutes, or until very soft.
- Add the garlic and cook until golden, about 1-2 minutes.
- Add a 1/4 teaspoon (or more if you like it spicy) of crushed red pepper flakes and cook for an additional 30 seconds.
- Add 1 cup of crushed canned plum tomatoes and a Parmigiano Reggiano rind.
- Add the chickpeas along with 1 sprig of rosemary and 4 cups of low-sodium vegetable stock and bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Turn the heat to medium and begin to crush some of the chickpeas either by mashing with a spoon against the side of the pot, or with an immersion blender.
- Add a 1/2 pound of small-shaped pasta and cook in the broth until al dente. Watch the pot and stir frequently to prevent the pasta from sticking.
- The pasta will absorb much of the liquid so add more water or stock as needed. Once it has reached your desired consistency, turn off the heat and taste test. Adjust salt, pepper, and hot red pepper to taste and serve in bowls with crusty bread, a drizzle of extra virgin olive oil, and grated cheese. Enjoy!
Top tips
- Pasta shape. Pasta e ceci is best with small-shaped pasta. We used small penne for this recipe but any small pasta will work. Tubetti, small shells, elbows, small bowties, would all be perfect!
- Consistency. The thickness of pasta e ceci is very much a personal choice. We prefer ours on the thicker side so we used an immersion blender to blend some of the chickpeas. If you prefer yours soupier, skip the blender or increase the amount of water or broth.
- Leftovers. If you’re planning to have leftovers, you may wish to cook the pasta separately so it maintains its texture and doesn’t become too mushy.
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Pasta e Ceci
Ingredients
- 1/2 cup extra virgin olive oil
- 2 ribs celery diced
- 1 medium onion diced
- 2 medium carrots diced
- 5 cloves garlic minced
- 1/4 teaspoon crushed hot red pepper flakes
- 3 16 ounce cans chickpeas drained, but don't rinse
- 4 cups low sodium vegetable stock to start but add more as needed
- 1 cup plum tomatoes canned, hand crushed
- 1 Parmigiano rind
- 1 sprig Rosemary
- 1/2 pound small shell pasta or ditalini, elbows, etc
- salt and pepper to taste
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Instructions
- Heat a large heavy pot to medium-low with the extra virgin olive oil and saute the onions, celery, and carrots until very soft (about 12 minutes). Once soft, add in the garlic and cook for 1-2 minutes more or until just golden. Finally, add the hot red pepper flakes and cook for 30 seconds.
- Add the tomatoes, chickpeas, Parmigiano rind, rosemary, and stock, and bring to a boil. Once boiling, lower the heat and simmer for 15 minutes.
- Lower the heat to medium and crush some of the chickpeas by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender.
- Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water or stock as needed. The final consistency is 100% a personal preference. If you like it soupier, add more stock or water.
- Once the pasta has reached al dente turn off the heat and taste test. Adjust salt, pepper, and hot red pepper to taste.
- When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese and drizzle your best extra virgin olive onto each bowl. Enjoy!
Notes
- Small pasta like ditalini, small shells, and elbows are all great choices. Even broken spaghetti works well.
- If you plan to have leftovers, be sure to cook the pasta separately. Otherwise, it’s preferred to cook the pasta in the sauce to better absorb the flavors.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on April 2, 2019. It was completely updated on February 24, 2023.
Delicious and a family favorite especially on busy nights.
Hi Diane, thanks for the comment and rating. So happy you enjoyed this one!
This was absolutely delicious.
I used Pancetta in it as well.
And went mini pasta penne.
Since I had it on hand.
Thank you for yet another wonderful recipe.
Hi Denise, so happy you enjoyed and thanks for the comment!
I love this! I use Romano cheese- not parmigiana because I prefer the taste and I eliminate salt. This is comfort food for me and my husband. I also prefer meatless foods and adore beans. Thank you!
Hi Phyllis, so happy you enjoyed this and really appreciate the comment!
If you want to make this vegan without the parmesan rind, is there something else to possibly switch it with?
Hi there, you don’t need to replace the rind, you can simply omit it.
You could consider adding some nutritional yeast (I am lactose intolerant and normally parm doesn’t affect me too much) my vegan friends recommended it and it’s just delicious!
Happy eating
This recipe is excellent. I know it even before making it because I’ve been cooking for 60 years. I think I’m going to make it tonight. For me, no celery or onion because I dislike both of them. I will substitute leeks or shallots. Lots of garlic and carrots — a big yes. Thank you, Jim. You put a lot of love into everything you’re doing.
Thanks for the comment, Karen, and appreciate the kind words!
Delicious and hearty soup on this very cold day!! Another great recipe.
Thanks for the comment Theresa, and so happy you enjoyed!
Made this for dinner tonight and like every recipe I’ve tried from you it was amazing! I just wish I’d have discovered your site earlier so we could have been eating this all winter long. I also wish I hadn’t have added all of the pasta because we have a ton leftover since it’s just myself and my husband. We’ll see how it tomorrow, if it’s like most recipes it’ll be even better, I just hope the pasta will survive.
Hi Leanne, I’m happy you found our site and so happy you enjoyed this one!
Eh Pete!!! You hungry???? Angie would yell… Then before me would be a big bowl of pasta and chickpeas with a mountain of parm and a drizzle of oil. I’m miss my old Italian landlords and am so happy I found a recipe that brings me back. I make this for my family regularly!
Thanks Jim!!
PS It took me years to figure out what this dish was in the first place and multiple recipes. Yours is the best 👊
Hi Peter, so happy you’ve enjoyed this recipe and really appreciate the review!
Your thoughts on using cannellini beans instead?
Hi Sharon, the texture will be pretty different but you can use them.
Made this tonight and it was so perfect for a chilly autumn night in New England. Need to invest in some good finishing oil.
Hi Shannon, thanks for the comment and so happy you enjoyed this one! Yes, the finishing oil definitely takes it over the top.
All I can say is Yummy
Glad you enjoyed it, Diane! Thanks!
this is my comfort food. takes me back to being a kid. could never replicate my fathers pasta ceci -now i know why-celery! i never put it in mine & felt it was always lacking something.now i can duplicate his. thanks jim!!!
Hi Holly, thanks for the comment. I hope the celery is what you were missing and that you enjoy it!
I love this recipe with the exception of the chick peas. I’m not really a fan but, It’s delicious even without them. As a matter of fact, most of your recipes are so delicious and easy to make.
I’m not a fan of whole chick peas either but I love cannellini beans, that could work.
have you ever added ground meat to it? I was thinking of adding ground turkey maybe.
Hi Angela. Ground turkey would be great and would definitely make this dish more substantial. Hope you enjoy it!
Made this today, it was very good. Your printed recipe does not match the video
Hi Doug, thanks for the comment. Yes, I used water instead of chicken stock in the video but either would work.
Sister is vegetarian. looking forward to make this for her.
Love this and all your recipes. Just like my mom made. When I make this I cook the macaroni separate, my wife doesn’t eat macaroni, besides it soaks up all the broth and the macaroni gets soggy.
It’s good to separate if you know you’ll have leftovers. I do prefer to cook it in the sauce so that it absorbs more of the flavor. Thanks for the comment and for liking the recipes!
Wonderful recipe for any group with a vegetarian member! What’s the name of your favourite EVOO? Also, ,do you save and simmer the vegetable scraps, ends, peels and cuttings? It makes a superb vegetable broth.
I agree saving the scraps is great for vegetable broth. My favorite extra virgin olive oil for the price is Frantoia Barbera. Some supermarkets and Amazon carry it. Thanks for liking the recipe!
This would be a crowd pleaser in my house. Sounds hearty and delicious with such a comforting vibe.
Thank you! It’s a real easy one, that most importantly the kids love!
That farfalle is so tiny and adorable. I love this stuff so much – great pantry pasta!
I know right! They are one of our favorite pastas for soups.