Learn how to make pasta e ceci — a classic Italian stew with chickpeas, ditalini, toasty garlic, caramelized tomato paste, and plenty of peppery olive oil. Cozy, simple, and full of flavor.
I literally make pasta e ceci once a week. It’s one of those cozy, soul-satisfying meals that everyone loves (except our 6 year old, who still insists the chickpeas be picked out). But that’s okay — I love the chickpeas the most. They’re buttery soft and soak up all that rich tomato broth.
If you’ve never had pasta e ceci before, it’s a sort of hybrid between a soup and a stew (a lot like pasta e fagioli), and it’s as simple as can be. That’s the beauty of Italian cuisine— humble ingredients, good technique, and food you return to over and over again.
I like to add a little flair with woodsy rosemary and sharp pecorino, but some versions are as basic as chickpeas, tomato paste, pasta, and water. You (and your pantry) get to decide where to take it.
Love it brothy? Add more stock. Want it thicker and creamier? Smash some of the chickpeas to create a spoonable consistency. Double the greens for extra texture or toss in roasted chicken for more protein.
The base, though, is critical.
Use all the olive oil: it brings so much richness and body to an otherwise lean, simple dish. Deeply toast the garlic cloves for that nutty layer of flavor (I love to smash them into the oil as they fry, to squish out every drop of flavor). And don’t skip frying the tomato paste until it’s caramelized, dark, and sweet.
If you really want to go the extra mile, cook your own dried chickpeas and use some of the cooking liquid to thicken up this pasta e ceci soup. Cook a whole pound of garbanzo beans and use the extras in this sweet and tangy Italian three bean salad).
here's how to make pasta e ceci:
Pasta e Ceci (Chickpea Pasta Soup)
Learn how to make pasta e ceci — a classic Italian stew with chickpeas, ditalini, toasty garlic, tomato paste, and olive oil. Cozy and simple.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, peeled and smashed
- 3 tbsp tomato paste
- 1 ½ cups cooked chickpeas (or 1 15-oz can, drained and rinsed)
- 4 cups unsalted chicken stock (or chickpea cooking liquid, if available)
- ½ tsp crushed red pepper flakes
- 1 tbsp fresh rosemary leaves, minced
- kosher salt
- freshly ground black pepper
- ¾ cup small tube pasta (like ditalini)
- 4 cups baby spinach (can substitute other chopped greens like escarole, kale, radicchio)
- ½ cup grated pecorino romano (can sub parmesan)
Instructions
- Heat oil and garlic cloves in a heavy bottomed saucepan over medium heat .As the garlic sizzles, press down on the cloves with a wooden spoon to release their flavor. Cook until both sides are deeply browned but not burnt, then discard.
- Add tomato paste and cook, stirring often, as it fries and darkens, about 2 minutes.
- Stir in chickpeas, stock (or chickpea cooking liquid), crushed red pepper, rosemary, 1 teaspoon salt, and pepper to taste. Bring to a boil, then reduce to a gentle simmer.
- Add the pasta and cook, stirring occasionally, until pasta is tender but still al dente, about 15 minutes.
- Stir in greens and cook until just wilted, about 2 minutes. Remove from heat, stir in pecorino and season with more salt or pepper to taste.
- Divide into bowls and serve with extra grated pecorino.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 341
- Sugar: 5.2g
- Sodium: 246mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6.4g
- Protein: 16g
- Cholesterol: 24mg
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