Pasta e ceci featured image.

Pasta e Ceci

Pasta e ceci is a comforting soup that's made with pasta, chickpeas, a touch of tomato and a few other simple ingredients.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 686kcal
Author James


  • 12 ounces small pasta
  • 3 ounces tomato paste
  • 1 small celery rib
  • 1 small carrot
  • 1 small onion
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup extra virgin olive oil
  • 2 15 ounce cans of chickpeas
  • 1 cup parmigiano reggiano
  • 6 cups low sodium chicken stock
  • 2 cups pasta water
  • 1 large sprig rosemary
  • 1/2 tsp crushed red pepper


  • Start by cooking pasta to al dente in salted (2 Tbsp kosher salt per gallon) water.  Reserve pasta water for thinning later if required. 
  • Dice onion, carrot, and celery into small pieces. Mince 2 cloves of garlic.  Grate 1 cup of parmigiano reggiano.
  • In large pot add the 1/4 cup of olive oil and saute the onion and garlic for 1 minute on medium heat.  Add the chopped carrots and celery and continue to saute for 5 more minutes until softened.  
  • Add the drained and rinsed chickpeas to the pot and cook for 1 minute.  Next add the 3 ounces of tomato paste and the rosemary sprig and give it a stir. Cook for 3 more minutes.    
  • Add the 6 cups of low sodium chicken broth and bring to a simmer for 10-15 minutes.  Remove the rosemary stem and add the pasta and let cook for 10 -15 minutes more on low heat to absorb all the flavors.  
  • Finally add the 1/2 cup of parmigiano regianno and stir one more time.  If the pasta e ceci is too thin for your liking let it cook for a few more minutes to thicken.  If it is too thick, just add some of the reserved pasta water.
  • Before bringing the pot to the table, taste test and adjust salt/pepper and crushed red pepper levels if required.  Serve in bowls with a healthy drizzle of extra virgin olive on top.  Serve with crusty Italian bread, more cheese, and crushed red pepper flakes on the side.  Enjoy!


  • Any small pasta works well in this recipe.
  • An optional step is to blend the chickpeas with an immersion or regular blender prior to adding the pasta.  
  • Salt and pepper levels were kept low.  Adjust accordingly.
  • Crushed red pepper flakes were listed but are served on the side.


Calories: 686kcal | Carbohydrates: 92.6g | Protein: 31.5g | Fat: 23.1g | Cholesterol: 39mg | Sodium: 366mg