Pasta e Ceci

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.

Course Entree

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 328kcal

Author Melissa Huggins

Equipment

1 Large Dutch Oven or Pot
Immersion Blender (optional - see note)

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

US Customary - Metric

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.

Nutrition