Authentic Pasta e Ceci Recipe

Pasta e Ceci is a classic Roman dish rooted in Italy’s humble cucina povera (peasant cooking) tradition. Made with pantry staples like pasta and chickpeas, it’s hearty, comforting, and deceptively simple. This rustic stew-soup hybrid is aromatic with garlic, rosemary, and olive oil, and thickened naturally by partially pureed chickpeas. Whether you’re seeking an easy weeknight meal or a taste of Italian tradition, Pasta e Ceci delivers satisfaction in every spoonful.

Why You’ll Love This Recipe

• Authentically Italian: A staple from Roman kitchens, beloved across Italy
• Hearty and filling: Chickpeas and pasta provide plant-based protein and fiber
• One-pot simplicity: Minimal cleanup and pantry-friendly
• Naturally vegetarian (vegan with minor swaps)
• Customizable: Can be made brothy or thick, depending on preference

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, smashed
• 1 sprig fresh rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1/2 cup dry white wine (optional)
• 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked)
• 4 cups vegetable or chicken broth (plus more as needed)
• 8 ounces small pasta (ditalini, tubetti, or broken spaghetti)
• Salt and black pepper, to taste
• Grated Pecorino Romano cheese, for serving (optional)

directions

1. Heat the olive oil in a large pot over medium heat. Add smashed garlic and rosemary sprig; cook until garlic is golden and fragrant, about 3–4 minutes. Remove rosemary.
2. Stir in the red pepper flakes and tomato paste. Cook for 1–2 minutes to caramelize the tomato paste.
3. Deglaze with white wine if using; simmer until mostly evaporated.
4. Add chickpeas and broth. Simmer for 10–15 minutes to let flavors meld.
5. Remove 1 to 1½ cups of the chickpea mixture and puree it using an immersion or regular blender, then return it to the pot to thicken the base.
6. Bring the soup back to a simmer and stir in the pasta. Cook until al dente, stirring occasionally to prevent sticking (add extra broth if it becomes too thick).
7. Taste and adjust with salt and pepper. Serve hot with a drizzle of olive oil and a sprinkle of Pecorino Romano, if desired.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Vegan version: Use vegetable broth and skip the cheese or sub with nutritional yeast.
• Brothier style: Add more stock or water for a soupier consistency.
• Tomato-free: Skip the tomato paste for a more traditional white-style Pasta e Ceci.
• Anchovy variation: Sauté 1–2 anchovy fillets with garlic for added umami.
• Lemon finish: Add a squeeze of lemon juice at the end for brightness.

storage/reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat gently on the stove, adding a splash of broth or water as the pasta will absorb liquid.
• Freezing: Freeze before adding pasta, or cook pasta fresh when reheating frozen chickpea base.

FAQs

Is Pasta e Ceci supposed to be a soup or a stew?

It’s traditionally somewhere in between—a thick, creamy soup with pasta. Adjust broth to your liking.

Can I use dried chickpeas?

Yes. Soak overnight and cook until tender before using. This adds prep time but deepens flavor.

What’s the best pasta for this dish?

Small pasta like ditalini, tubetti, or broken spaghetti works best.

Can I make it gluten-free?

Absolutely. Use your favorite gluten-free small pasta variety.

Is tomato paste necessary?

It adds depth, but you can omit it for a more traditional “white” Pasta e Ceci.

Can I use an immersion blender?

Yes, it’s perfect for partially blending the soup right in the pot.

Do I need rosemary?

It’s traditional and adds earthy depth, but you can use thyme or sage if preferred.

How do I avoid mushy pasta?

Cook the pasta just until al dente and don’t over-simmer once added.

Can I make this in advance?

Yes, but the pasta will absorb liquid over time. Add extra broth when reheating.

What wine pairs well with this?

A crisp white like Pinot Grigio or a dry rosé pairs beautifully with the dish’s earthy flavors.

Conclusion

Authentic Pasta e Ceci is a testament to Italian culinary simplicity—modest ingredients, big flavor. It’s cozy, nutritious, and endlessly adaptable. Whether served as a light dinner or the main event, it’s the kind of recipe that earns a permanent spot in your rotation. Mangia!

Print