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Pasta e Ceci (Chickpea Pasta Soup)

pasta con ceci
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Learn how to make pasta e ceci — a classic Italian stew with chickpeas, ditalini, toasty garlic, tomato paste, and olive oil. Cozy and simple.

  • Author: Indi Hampton
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, peeled and smashed
  • 3 tbsp tomato paste
  • 1 1/2 cups cooked chickpeas (or 1 15-oz can, drained and rinsed)
  • 4 cups unsalted chicken stock (or chickpea cooking liquid, if available)
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp fresh rosemary leaves, minced
  • kosher salt
  • freshly ground black pepper
  • 3/4 cup small tube pasta (like ditalini)
  • 4 cups baby spinach (can substitute other chopped greens like escarole, kale, radicchio)
  • 1/2 cup grated pecorino romano (can sub parmesan)

Instructions

  1. 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.
  2. Add tomato paste and cook, stirring often, as it fries and darkens, about 2 minutes.
  3. 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.
  4. Add the pasta and cook, stirring occasionally, until pasta is tender but still al dente, about 15 minutes.
  5. 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.
  6. 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

Find it online: https://www.withspice.com/blog/pasta-e-ceci/