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If you're craving an easy meal that's warm and filling, try this Pasta e Ceci - it comes together in one pot in about 30 minutes. It's hearty, simple, and great for any night when you want something cozy.
You know those nights when it's cold out and all you want is a big bowl of something warm that basically cooks itself? That's when I cook Pasta e Ceci. This one-pot chickpea-and-pasta situation is stupidly easy and uses stuff I pretty much always have in the pantry. Total comfort food win!
Pasta e Ceci is a classic Italian "pasta and chickpeas" stew that's been a cozy staple in Italian homes forever-especially in Rome and the south. It's a simple, pantry-staple meal which includes chickpeas, small pasta, garlic, rosemary, and a little tomato, all cooked together in one pot until thick and comforting.
I like keeping it simple with a hunk of no-knead artisan bread for dipping and a good dusting of vegan parmesan on top. For a fresher bite, it's awesome alongside my vegan Caesar salad, and while it's not traditional, adding some vegan meatballs or browned vegan sausage turns it into an even heartier meal that I absolutely love.
Ingredients needed for Pasta e Ceci
Here are the 9 simple ingredients that you'll need:
- Olive Oil: Extra virgin brings fruity richness. Regular olive oil works fine if that's what you have.
- Garlic: Fresh is best and will perfume the oil gently.
- Fresh Rosemary: Gives that piney herbal backbone I love. If using dried, add just a small pinch (or tie in cheesecloth so you can fish it out).
- Red Pepper Flakes: Adds a little wake-up heat. Skip for mild, or use a tiny bit of cayenne.
- Tomato Paste: Caramelizing it adds depth and umami. Tube or canned both work great.
- Dry White Wine: Adds brightness and depth. Sub with a splash of white wine vinegar + water if you don't cook with wine.
- Chickpeas: I used canned. You'll need about 3 cups if cooking from dry.
- Vegetable Broth: A mild broth keeps the chickpeas front and center. If using bouillon, dilute slightly so the soup doesn't become too salty or overpowering.
- Ditalini Pasta: Perfect small shape that holds the broth. Small shells or macaroni are easy swaps.
- Greens: Spinach or chard wilt in fast; finely chopped kale works if you add it a couple of minutes earlier. Frozen spinach is fine too-just stir it in.
How to make it
- Heat the oil in a large Dutch oven over medium. When it's shimmering, add the garlic, rosemary, and red pepper flakes. Cook 3-4 minutes until the garlic is lightly golden.
- Stir in the tomato paste and keep stirring 2-3 minutes until it darkens.
- Pour in the wine, bring to a simmer, and cook 2-3 minutes until it's reduced and the oil and wine aren't separated anymore.
- Remove the pot from the heat, discard the rosemary, and add ½ cup of chickpeas and 1 cup of broth. Then, puree with an immersion blender until smooth.
- Add the rest of the chickpeas and broth, bring to a boil.
- Toss in the ditalini. Cook until the pasta is 1-2 minutes shy of al dente (check the package).
- Stir in the chopped greens, remove from heat, and let sit 1-2 minutes so they wilt perfectly.
- Season with salt and pepper, then serve in bowls with an extra drizzle of olive oil, vegan parmesan, and maybe some chopped parsley.
FAQs
The best approach is to prepare the base without pasta, then bring it back to a boil and cook the pasta directly in it when ready to serve, for an ideal texture
Drizzle garlic-infused olive oil over each bowl before serving, or add a pinch of Calabrian chili paste for gentle heat. For extra creaminess, stir in 2-3 tablespoon vegan cream cheese or ¼ cup cashew cream right when you add the greens. Toss in roasted or sun-dried cherry tomatoes at the end for sweet bursts, swirl in a dollop of pesto for a twist, sprinkle crispy garlic breadcrumbs (or toasted panko) for crunch, or add a pinch of smoked paprika/liquid smoke with the tomato paste for subtle smokiness.
Keep the base (or whole thing) in an airtight container in the fridge for 3-4 days. To reheat, warm gently on the stove with a splash of broth or water to loosen it up.
The pasta-free base freezes great for 2-3 months. Thaw overnight in the fridge. To cook, bring the broth to a boil, add pasta, then reduce to a simmer. Cook pasta until just shy of al dente.
More comfort meals to love
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Recipe
Pasta e Ceci
Ingredients
- 4 tablespoons olive oil , extra virgin
- 2-3 cloves garlic , peeled and halved lengthwise
- 1 sprig fresh rosemary
- ¼ teaspoon red pepper flakes , more to taste (optional)
- 2 tablespoons tomato paste
- ½ cup dry white wine (sub 1-2 TB white wine vinegar + ¼ cup water)
- 2 (15-ounce) cans chickpeas drained and rinsed, (separate ⅓ cup)
- 4 cups vegetable broth (more if needed)
- 8 ounces dry ditalini pasta (sub small shells or macaroni)
- 2 cups chopped fresh spinach or chard
- Salt and pepper to taste
- For serving: non-dairy parmesan cheese , additional olive oil, minced fresh parsley
Recommended Equipment
- 1 Large Dutch Oven or Pot
- Immersion Blender (optional - see note)
Instructions
- Heat oil in a large Dutch oven set over medium heat. Once shimmering, add the garlic, rosemary, and red pepper flakes (if using). Sauté for 3-4 minutes until garlic is very lightly golden. Be careful not to burn - lower heat if needed.
- Add tomato paste and cook, stirring frequently for 2-3 minutes, until darkened in color.
- Add the wine and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly reduced and the wine and oil are no longer separated.
- Remove from heat and discard rosemary sprig. Add ½ cup of the chickpeas and 1 cup broth to the pot. Use an immersion blender to puree the mixture, then add the remaining chickpeas and broth to the pot, then return to the stove.
- Bring the mixture to a boil, then add the ditalini pasta and give it a stir. Now reduce heat to a medium simmer and cook, stirring every few minutes, until 1-2 minutes shy of al dente based on package instructions (pasta continues to cook off-heat). Stir in the greens and let rest 1-2 minutes until wilted. Taste and add salt and pepper as desired.
- Divide between serving bowls and top with a drizzle of olive oil, vegan parmesan cheese, and fresh parsley.
Notes
- Pasta e ceci should end up thick and stew-like-spoonable with just enough glossy broth to coat the pasta (it thickens a lot as it rests). Looser or denser is totally a matter of personal preference-add an extra ½-1 cup broth if you like it soupier, or use a touch less liquid if you want it thicker.
- Greens: Spinach or chard wilt in fast; chopped kale works if you add it a couple of minutes earlier. Frozen spinach is fine too-just stir it in.
- Non-Dairy Parmesan: Adds salty umami on top (I love Vio Life). If unavailable, finish with nutritional yeast or toasted breadcrumbs seasoned with salt and olive oil.
- Added brightness: A squeeze of lemon or a sprinkle of lemon zest will do the trick.
- Immersion blender: If you don't have one, mash chickpeas with a potato masher or pulse a portion in a regular blender, then return to the pot.
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