Pasta e Ceci Recipe
This Pasta e Ceci Recipe combines tender chickpeas, fragrant rosemary, garlic, and ditalini pasta in a rich tomato broth. A cozy Italian classic that’s hearty, flavorful, and perfect for chilly days.
4 Servings
Ingredients
- 2 15.5-ounce cans chickpeas divided
- 1/2 cup extra-virgin olive oil plus more for drizzling
- 1 medium yellow onion finely chopped (about 3/4 cup)
- 5 garlic cloves lightly smashed
- 2 fresh rosemary sprigs
- 1 teaspoon kosher salt divided
- 1/2 cup dry white wine or water
- 4 cups vegetable broth plus more as needed
- 1 cup crushed tomatoes preferably San Marzano
- 1 cup very finely grated Parmigiano Reggiano cheese 4 ounces, divided
- 1 1-ounce Parmigiano Reggiano cheese rind
- 2 cups 8 ounces ditalini pasta
Instructions
Prepare the Chickpeas
- Rinse and drain one can of chickpeas. Leave the second can undrained. Set both aside for later use.
Cook the Aromatics
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic cloves, rosemary sprigs, and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onions are soft and fragrant but not browned, about 6 minutes.
Deglaze the Pan
- Pour in the white wine (or water) and increase the heat to medium-high. Stir occasionally until the liquid is reduced slightly, approximately 2 minutes.
Simmer the Chickpeas
- Remove and discard the rosemary sprigs. Stir in both the drained and undrained chickpeas, vegetable broth, crushed tomatoes, Parmesan rind, and the remaining salt. Bring the mixture to a boil over medium-high heat, then reduce to medium and cook for about 10 minutes, stirring occasionally.
Mash and Thicken
- Using a slotted spoon, transfer about 3/4 cup of the chickpea mixture to a heatproof bowl. Mash the chickpeas with a fork until partly smooth but still slightly chunky. Return the mashed mixture to the pot and stir to incorporate, creating a creamier base.
Add the Pasta
- Bring the mixture back to a boil and stir in the ditalini pasta. Cook according to the package instructions until al dente, stirring often to prevent sticking. Add additional broth or water, if necessary, to reach your preferred consistency.
Incorporate the Cheese
- Remove the saucepan from heat and discard the Parmesan rind. Stir in 3/4 cup of the grated Parmigiano Reggiano cheese and mix vigorously until the soup becomes creamy and well combined.
Serve and Garnish
- Divide the Pasta e Ceci among serving bowls. Top each portion with a tablespoon of the remaining grated cheese and drizzle lightly with olive oil before serving.
Notes
To make this Pasta e Ceci Recipe gluten-free, simply replace the ditalini pasta with your preferred certified gluten-free pasta. Check that your vegetable broth and Parmesan cheese are labeled gluten-free as well. Adjust cooking times as needed, as gluten-free pasta may cook faster.