Ingredients
Scale
Here’s what you’ll need to make this traditional Pasta e Ceci:
For the Base:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- Salt and pepper to taste
For Pasta:
- 1 cup small pasta (such as ditalini, elbow, or orecchiette)
- Extra virgin olive oil for drizzling (optional)
- Freshly grated Parmesan cheese (optional)
Ingredient Highlights
- Chickpeas: Chickpeas are the heart of this dish, providing plant-based protein, fiber, and a satisfying texture. They help make this dish hearty and filling.
- Olive Oil: Olive oil is the foundation of many Italian dishes and adds a rich, fruity flavor. It’s also an excellent source of monounsaturated fats and antioxidants.
- Garlic: Garlic gives the dish its aromatic base, infusing the broth with depth of flavor. It’s both a key ingredient and a staple in Mediterranean cooking.
- Rosemary: Rosemary’s earthy and pine-like flavor pairs beautifully with chickpeas and gives this dish a fragrant, herbal note.
- Pasta: Small pasta shapes like ditalini or orecchiette work best, as they blend well with the chickpeas and soak up the broth.
Instructions
First Step: Prepare the Base
- Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant. This step helps build the foundation of the dish.
- Add the Chickpeas: Add the chickpeas to the pot and stir well to combine with the vegetables. Cook for about 2 minutes, allowing the chickpeas to heat up and absorb the flavors from the aromatics.
- Add the Tomatoes and Herbs: Stir in the diced tomatoes (with their juice), rosemary, salt, and pepper. Mix everything well and let it simmer for 5 minutes to allow the tomatoes to break down and release their juices. The tomatoes will add a slight tanginess and richness to the broth.
Second Step: Simmer the Broth
- Add the Broth: Pour in the vegetable broth (or chicken broth for non-vegetarians) and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 10-15 minutes, allowing the flavors to meld together. The broth should develop a rich, savory base that will coat the pasta and chickpeas.
- Mash Some Chickpeas (optional): To thicken the broth and add a creamier texture, use a potato masher or the back of a spoon to mash about half of the chickpeas. This will help create a more substantial, creamy base while still leaving plenty of whole chickpeas for texture.
Third Step: Cook the Pasta
- Add the Pasta: Once the broth has simmered and the flavors have melded, add the pasta to the pot. Stir everything together and bring the mixture back to a simmer. Cook the pasta for 8-10 minutes, or until al dente, stirring occasionally to prevent the pasta from sticking to the bottom.
- Check the Consistency: After the pasta is cooked, check the consistency of the soup. If you prefer a soupier consistency, add more broth or water. If you like a thicker, more stew-like texture, let the soup simmer uncovered for an additional 5 minutes.
Fourth Step: Finish and Serve
- Adjust the Seasoning: Taste the soup and adjust the seasoning, adding more salt and pepper as needed. You can also drizzle a little extra olive oil on top for added richness.
- Serve: Ladle the Pasta e Ceci into bowls and serve hot. Garnish with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil if desired. Pair with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
- Calories: 350-400
- Fat: 12g
- Carbohydrates: 50g
- Protein: 15g