Italian Chickpea Pasta (Pasta e Ceci)

Chickpea Pasta, ‘Pasta e Ceci’, is a traditional Italian comfort dish made with chickpeas and short pasta. Every region — and often every family — has its own version, but the result is always the same: a thick, rustic soup that tastes like home.

This is a simple recipe made with pantry staples, perfect for when you want something hearty, nourishing, and deeply satisfying.

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Serves: 4 | Preparation time: 20 mins | Cooking time: approx. 2 hours

• 250 g short pasta (about 9 oz) — ditalini, mini rigatoni, or mixed short pasta
• 350 g dried chickpeas (about 2 cups dried) (or 2 cans cooked chickpeas, drained and rinsed)
• 1 garlic clove
• 2 sprigs fresh rosemary
• 2 tbsp extra virgin olive oil (EVOO)
• 1 tsp tomato paste (optional)
• Salt and black pepper, to taste
• Hot water, as needed (about 250 ml / 1 cup minimum, plus more if required)

Method

1. Soak chickpeas

Soak dried chickpeas overnight in plenty of cold water.
If using canned chickpeas, rinse well and skip this step.

2. Cook chickpeas

Cook soaked chickpeas in unsalted water with 1 sprig rosemary for about 2 hours, until tender.
Drain and reserve the cooking liquid.

3. Build the base

Heat olive oil with garlic and 1 sprig rosemary in a large pot.
Add tomato paste (optional) and stir briefly. Remove garlic and rosemary once fragrant.

4. Add chickpeas

Add cooked chickpeas and stir well.
Pour in reserved cooking liquid and enough hot water to cover.

Simmer for 10 minutes. Adjust salt.

Optional: blend part of the chickpeas for a creamier texture and return to the pot.

5. Cook pasta

Add pasta directly into the pot and cook until al dente, stirring often and adding hot water if needed.

6. Serve

Finish your Chickpea Pasta with extra virgin olive oil and black pepper.

🌶️ Optional Neapolitan Variation with Anchovies

For a more intense flavour, add 2 anchovy fillets (about 1 tsp mashed anchovy paste) to the oil with garlic at the beginning.
Let them dissolve completely before adding chickpeas.

(10 votes, average: 5.00 out of 5)
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