Pasta e Ceci (Chickpea & Pasta Stew)
This Pasta e Ceci recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
What is Pasta e Ceci?
Pasta e Ceci is a simple Italian comfort food made with pasta and chickpeas. Somewhere between a soup and a stew, it can be made brothy or thick depending on your preference. Once considered peasant food, this humble dish makes the most of budget friendly pantry staples to create a hearty and satisfying meal.
Some of the chickpeas are blended into the sauce, giving the dish a naturally creamy texture without adding any cream. It comes together in about 25 minutes in one pot, making it perfect for busy days when you want something cozy and delicious without much effort. Simply adjust the amount of broth to make your pasta e ceci as brothy or as thick as you like.
Ingredients You’ll Need
- Beans: Canned chickpeas.
- Pasta: Ditalini Pasta (or other small shape).
- Vegetables & Fresh Herbs: Onion, garlic, fresh rosemary.
- Dairy Alternatives: Vegan parmesan.
- Condiments: Vegan “Chicken” Broth or Vegetable Broth, good olive oil, tomato paste.
- Spices: Red Chili Flakes, Salt & Pepper to taste.
- To Serve: grated vegan parmesan, good olive oil.
How to Make This Recipe (Step by Step)
The following is a step-by-step overview of how to make this recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Heat the olive oil in a large pot over medium heat. Add the red chili flakes and rosemary and cook for 1–2 minutes to infuse the oil.
Add the onion and sauté for 3–5 minutes, or until translucent. Add the garlic and cook for 1–2 minutes, stirring often.
Stir in the tomato paste and season with freshly ground black pepper.
Add the rinsed chickpeas, reserving about ½ cup to blend. Set the reserve chickpeas aside.
Pour in the broth and stir well. Simmer for 5–7 minutes.
Add the reserved chickpeas to a blender along with ½ cup of the broth from the pot. Blend until completely smooth and creamy. Stir the blended chickpeas into the pot and bring the mixture to a gentle boil.
Add the dry pasta and stir well. Cook for 7–8 minutes, stirring occasionally to prevent the pasta from sticking. Keep the pot uncovered so you can monitor the consistency, adding additional water or broth as needed.
Once the pasta is cooked al dente, stir in the vegan Parmesan. Taste and adjust the seasoning with salt and pepper as needed. If you prefer a more brothy consistency, add additional broth.
Remove any hard rosemary stems before serving hot with grated vegan Parmesan and a drizzle of good quality olive oil.
Pasta e Ceci – RECIPE CARD
Use the recipe card below to save & print this recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Pasta e Ceci (Chickpea & Pasta Stew)
Ingredients
- 31 ounces Canned Chickpeas - drained & rinsed
- 8 ounces Ditalini Pasta - measured dry, (or other small shape)
- 4 cups Vegan Chicken Broth - or Vegetable Broth
- 3.5 ounces Small Onion - finely diced
- 1/3 cup Vegan Parmesan - finely grated
- 4 cloves Garlic - pressed or finely minced
- 2 sprigs Fresh Rosemary - whole
- 3 tablespoons Olive Oil - high quality
- 2 tablespoons Tomato Paste
- 1/4 teaspoon Red Chili Flakes - or to taste
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
To Serve
- Grated vegan parmesan - to taste
- Good Olive Oil - to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the red chili flakes and rosemary and cook for 1–2 minutes to infuse the oil.
- Add the onion and sauté for 3–5 minutes, or until translucent. Add the garlic and cook for 1–2 minutes, stirring often. Stir in the tomato paste and season with freshly ground black pepper.
- Add the rinsed chickpeas, reserving about ½ cup to blend. Set the reserved chickpeas aside.
- Pour in the broth and stir well. Simmer for 5–7 minutes. Add the reserved chickpeas to a blender along with ½ cup of the broth from the pot. Blend until completely smooth and creamy. Stir the blended chickpeas into the pot and bring the mixture to a gentle boil.
- Add the dry pasta and stir well. Cook for 7–8 minutes, stirring occasionally to prevent the pasta from sticking. Keep the pot uncovered so you can monitor the consistency, adding additional water or broth as needed.
- Once the pasta is cooked al dente, stir in the vegan Parmesan. Taste and adjust the seasoning with salt and pepper as needed. If you prefer a more brothy consistency, add additional broth.
- Remove any hard rosemary stems before serving hot with grated vegan Parmesan and a drizzle of good quality olive oil.
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More Vegan Recipes You Might Like
If you enjoyed this Pasta e Ceci recipe, you might also enjoy the following vegan recipes.
- Creamy Kale Soup (with Potatoes and Thyme)
- Creamy Vegan Lemon “Chicken” & Farro Stew
- Vori Vori (Paraguayan Dumpling Soup)
- Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
- Caldo de Albóndigas (Veganized Mexican Meatball Soup)
- Panamanian Tamale Pie
