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!
Editor’s Note: Originally published on 4/2/2019. Updated with full process shots and expanded info.
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, pasta e ceci is budget-friendly because the combination of pasta and beans is filling and satisfying.
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 good extra virgin olive oil.
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 for perfect pasta and chickpeas
- 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.
More simple but satisfying recipes
- Pasta con broccoli – pasta with broccoli, garlic, and oil.
- Pasta e patate – potatoes, tiny pasta, garlic, and pancetta.
- Pasta with peas in red sauce – tubetti, green peas, onions, and tomato paste.
If you’ve enjoyed this pasta e ceci recipe or any recipe on this site, give it a 5-star rating and leave a review.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
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 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 canned plum tomatoes hand crushed
- 1 Parmigiano rind
- 1 sprig Rosemary
- 1/2 pound small shell pasta or ditalini, elbows, etc
- salt and pepper to taste
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.
This recipe was originally published on April 2, 2019. It was completely updated on February 24, 2023.
Just made this for lunch today. Delicious 😋.I followed the recipe to a T except added per Tara more crushed red pepper and your recommendation of using small shell pasta. I know I need to keep chick peas in my pantry at all times as I will be making this again and again.
Hi Chris, we are so happy you enjoyed this one and appreciate your comment!
Making this for dinner tonight!
Hope you enjoye, Lisa!
Second time around. Fantastic. Thanks Team James and Tara. East coast Italian cuisine is the best.
Hi John, we’re so happy you enjoyed and thanks for the comment!
We used quartered bucatini. Really nice, absorbent and flavorful.
Pasta e ceci
I really want to make this for my family. My daughter doesn’t like chickpeas. I would like to use canceling beans. I know it will likely make it thicker as they are softer than garbanzo but I think it will still work.
Your thoughts?
Hi Joanne, if you’d like to use cannellini beans you may want to look at Jim’s recipe for pasta fagioli. That’s a similar recipe but made with cannellini instead of chickpeas. You can replace the chickpeas here with cannellini, but as you pointed out, they have a different consistency.
You guys make delicious recipe .. I bet your husband‘s Family they’re from Campania because that’s what I’m from and they’re very similar recipe even when he puts the end of the cheese in the soups my grandma used to do that absolutely delicious, I find your recipe the best for family they can afford to eat at home very affordable.
Ok, love what you guys do. Just made the Lasagna Pie the other day and Hungarian Gulash is on the list. Heck, lots of stuff is on the list.
I have a not an Italian cook question, I saw this on the above recipe and have seen it on others, “add the rind of a parmesan to the pot.” I’m curious, does it cook down and melt or does it get removed and tossed. Removed and reuse?
I don’t have any good rind at the moment but watching for it.
Again, love the video and the recipes here are also well laid out.
Thanks so much.
Hi Bret, the rind won’t melt entirely. When you’re done making the dish, remove the rind before your serve it. While it is edible, most of the time it gets discarded. It should not be reused. Hope you enjoy the other recipes you have lined up and so happy you’re enjoying the videos!
Thanks for the recipe!!!! Looks delicious and will definitely make it!
Hi Barbara, thanks for the comment and hope you enjoy!
My gosh everything Jim fixes looks 5 star worthy! I just love his recipes! He’s so easy to watch & listen to as well. He’s pleasant & we love him because he’s a good husband & father too which makes us like him even more! ♥️
Hi Carol, thanks for the lovely comment, we appreciate it!
This is a delicious soup, but only giving 4 due to personal preference. I love the simplicity of the Victoria Granoff version using on 5 ingredients, so simple, easy and delicious. This version is more deluxe, but not like nona used to make. Still great though.
Hi Greg, thanks for the comment and glad you enjoyed the recipe.
This will be my second time making this particular recipe. It was delicious.
Thanks for the comment, Denise! So happy you enjoyed it!