Creamy Pasta e Ceci That's Better Than Takeout!

Pasta e Ceci is a comforting Italian classic, blending tender chickpeas and pasta in a creamy broth for a nourishing meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: PASTA

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Extra Virgin Olive Oil Adds richness and flavor; substitute with any neutral oil if needed.
1 large Onion Provides sweetness and depth; use shallots for a milder flavor.
2 cloves Garlic Enhances aroma and taste; use garlic powder as an alternative.
1 sprig Fresh Rosemary Contributes earthy flavor; substitute with ½ teaspoon dried rosemary.
2 tablespoons Tomato Paste Strengthens the tomato flavor and adds umami.

For the Main Dish

2 cans Chickpeas The main protein source; can substitute with other legumes like lentils.
1 can Crushed Tomatoes Forms the base of the sauce and adds acidity; use whole peeled tomatoes as a substitute.
4 cups Vegetable Broth Provides liquid and flavor; use low-sodium or homemade broth.
1 teaspoon Salt For seasoning; adjust to taste.
⅛ teaspoon Black Pepper Adds mild heat; adjust based on preference.
⅛ teaspoon Red Pepper Flakes Optional, for added spice.
1½ cups Ditalini Pasta Main carbohydrate; provides structure. Substitute with any short pasta.

Equipment

large skillet or Dutch oven

Method

How to Make Pasta e Ceci

In a large skillet or Dutch oven, warm 2 tablespoons of extra virgin olive oil over medium heat until shimmering.
Add one large diced onion and sauté for about 4 minutes until translucent and fragrant.
Toss in 2 minced garlic cloves and 1 fresh rosemary sprig and sauté for an additional minute.
Stir in 2 cans of chickpeas, 1 can of crushed tomatoes, and 4 cups of vegetable broth.
Season with 1 teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon red pepper flakes.
Bring to a boil, then reduce heat and let it simmer for 10 minutes.
Discard the rosemary sprig and blend a portion of the mixture to achieve a creamy texture.
Add 1½ cups ditalini pasta and 1 cup of remaining broth, and simmer for another 10 minutes.
Check the broth’s consistency and adjust as needed.
Ladle the creamy Pasta e Ceci into bowls, drizzle with extra olive oil and sprinkle with cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Optional: Top with fresh parsley for a bright finish. Storage: Store in an airtight container for up to 3 days. Freezing is not recommended due to potential texture changes.

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