Pasta e Ceci (Pasta With Chickpeas) Recipe

Pasta with brothy chickpeas is Italian comfort food at its best.

By
Katie Leaird
Katie Leaird is a contributing writer at Serious Eats.
Katie Leaird
Katie Leaird is a recipe developer and food writer who makes far too much pasta and cake on a daily basis. She spent five years at America’s Test Kitchen and now contributes to Kitchn and Hannaford’s Fresh magazine, in addition to making recipes and testing equipment for Serious Eats.
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Updated October 24, 2023

Why It Works

  • Puréeing a portion of the chickpeas into the sauce base gives the dish body and creaminess.
  • While this is not traditionally a tomato-heavy pasta, adding some tomato paste in with the aromatics gives the dish savory depth, as well as a touch of color.
  • A little acidity in the form of white wine goes a long way to brighten up and balance this hearty stew.

There are few things more comforting than a steaming bowl of pasta and beans, or as I like to call it, a healing dose of starch on starch. Pasta and chickpeas are both staples in Italian cuisine, and depending on who you ask, pasta e ceci can be referred to as a soup, a stew, or a pasta dish. Given how cheap and filling both ingredients are, it makes sense that people have been cooking them together, in their own very specific way, practically forever. Some versions are brothy like a soup, while others resemble noodles in chickpea–studded sauce. Sometimes vegetables play a supporting role; sometimes meat sneaks into the pot. You can make it with short tubular shapes like ditalini, broken strands of long pasta, or one of the myriad other fresh or dried noodle shapes out there.

Pasta e ceci in a blue bowl with shredded Parmesan on top.

Serious Eats / Andrew Janjigian

And then there’s the chickpeas. I found recipes using canned or cooked dried chickpeas, served whole, smashed up, blended smooth, and every combination in between. I settled on two slightly different methods for pasta e ceci: one for using cooked dried chickpeas, and one for canned.

After simmering dried chickpeas in salted water with aromatics, the cooking liquid is flavorful and slightly thick from the starchy beans—this is liquid gold and does wonders for the overall creamy texture of whatever you make next. I found mashing some of the cooked chickpeas against the side of the pot, in combination with the viscous cooking liquid, made a perfectly thick stew-like base for the dish.

Canned chickpeas perform surprisingly well in this application and save hours of cooking time. You can achieve a similar substantial, creamy base (even without the starchy cooking liquid) by blending a small portion of the beans with some broth at the beginning of the one-pot meal. Ultimately, you should feel free to use whatever you have on hand.

It's important for the chickpea-broth mixture to be loose enough that the dried pasta can be cooked in the same pot, but won't absorb so much liquid that it will leave the dish looking dry (there aren't many traditional Italian pasta recipes that are "one-pot" deals, but pasta e ceci is one of them).

As for those supporting vegetables, they didn't end up making the cut; the chickpeas themselves, along with the stock or chickpea cooking liquid are plenty flavorful enough that the dish doesn't require much assistance in that department. A spoonful of tomato paste provides a bump of umami and imbues the otherwise monochromatic tan dish with a pleasant rose-colored tint.

An off-heat swirl of good olive oil and a sprinkle of grated Pecorino cheese rounded out the earthy flavor of the chickpeas with a one-two punch of salty tang and peppery bite for a creamy, stick-to-your-ribs pasta e ceci.

March 2021

Recipe Details

Pasta e Ceci (Pasta With Chickpeas) Recipe

Cook 35 mins
Active 20 mins
Total 35 mins
Serves 4 servings

Ingredients

  • 1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling

  • 4 medium garlic cloves (20g), lightly crushed

  • 1 sprig fresh rosemary

  • Kosher salt

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons (30g) tomato paste

  • 1/2 cup (120ml) dry white wine

  • 3 cups (1 pound 2 ounces; 510g) cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see note)

  • 4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see note)

  • 1/4 teaspoon freshly ground black pepper

  • 8 ounces (225g) small tubular pasta, such as ditalini

  • 2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving

Directions

  1. In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.

    A four image collage. In the top left there is garlic and rosemary, season lightly with salt, cooking in a pot. In the top right pepper flakes are added to the pot and continue to cook. In the bottom left, tomato paste is added to the pot. The bottom right shows all ingredients cooking until ready when it turns a dark brick red.

    Serious Eats / Andrew Janjigian

  2. Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.

    Overhead of wine added and cooking in a pot for the pasta e ceci sauce.

    Serious Eats / Andrew Janjigian

  3. If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4.

    If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.

    A four image collage. The top left image had chickpeas added to the pasta e ceci liquid. The top right shows a hand masher mashing the chickpeas in the pot. The bottom left shows chickpeas liquid being added to the contents of the pot. The bottom right show the mixture simmering in the pot.

    Serious Eats / Andrew Janjigian

  4. Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.

    A two image collage. The left shows a thickened chickpea sauce in a pot and the right show pasta that was added and cooked in the mixture.

    Serious Eats / Andrew Janjigian

  5. Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.

    An overhead of grated cheese on top of the pasta e ceci in the pot it was cooked in.

    Serious Eats / Andrew Janjigian

Special Equipment

Dutch oven, immersion blender or countertop blender

Notes

If cooking dried chickpeas, you can follow our basic stovetop or oven methods for cooking beans, or if you have a pressure cooker, you can cook beans that way as well. If using cooked dried chickpeas, use reserved chickpea cooking liquid for the 4 cups (950ml) of liquid called for in this recipe; if you don't have a full 4 cups of leftover cooking liquid, supplement with homemade vegetable or chicken stock, store-bought low-sodium chicken, or water to reach that volume. The body provided by the chickpea cooking liquid is sufficient to thicken the soup, so there shouldn't be a need to blend any portion of the liquid and chickpeas.

If using canned chickpeas, use homemade or store-bought stock for the 4 cups of liquid, and follow the blending instructions as written. We don't recommend using the liquid from the chickpea cans for making this recipe; it produces an overly thick and gloppy texture. And because salinity levels vary so much across brands of canned beans and chickpeas, using the liquid makes it hard to control the seasoning of the dish.

Make-Ahead and Storage

This dish is best enjoyed immediately. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop, adding a splash of stock or water to loosen the sauce.

Read More

Nutrition Facts (per serving)
687 Calories
26g Fat
82g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 687
% Daily Value*
Total Fat 26g 33%
Saturated Fat 6g 29%
Cholesterol 18mg 6%
Sodium 985mg 43%
Total Carbohydrate 82g 30%
Dietary Fiber 12g 42%
Total Sugars 9g
Protein 28g
Vitamin C 6mg 30%
Calcium 296mg 23%
Iron 7mg 37%
Potassium 832mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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