5-ingredient pasta e ceci (Pasta with chickpeas)
"The only thing better than one carb is two: Half-way between a bowl of pasta and a hearty soup, ‘pasta e ceci’ (literally ‘pasta and chickpeas’) is comfort you can eat (cheesy, I know, but it does contain Parmesan). If you’ve got more time and ingredients on your hands, make an Italian soffritto to start with by finely mincing an onion, a stick of celery, carrot, and a couple of garlic cloves and sautéing this mixture. If you can find ditalini pasta, use that, otherwise opt for another small, tube-shaped variety."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, pot (heavy-bottomed), cooking spoon, ladle, food processor
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
How to grate cheese
How to cut an onion
Nutrition per serving
Step 1/4
- ½ onion
- 400 g canned chickpeas
- 1 tbsp tomato paste
- 1 sprigs rosemary
- olive oil
- cutting board
- knife
- pot (heavy-bottomed)
- cooking spoon
Slice the onion. Drain chickpeas. Heat some olive oil in a heavy-bottomed pot, add onion and sauté until translucent and beginning to brown slightly. Add tomato paste and rosemary sprigs and sauté for approx. 1 min.
Step 2/4
- ¾ l water
- salt
Add chickpeas and water to the pot. Season with salt, bring to a boil, then reduce heat to medium-low and let simmer for approx. 10 min.
Step 3/4
- ladle
- food processor
Transfer approx. half the chickpeas and 2 ladles of liquid into a food processor. Blend until smooth, then pour the mixture back into the pot.
Step 4/4
- 75 g pasta
- olive oil
- salt
- pepper
- Parmesan cheese (grated, for serving)
Add pasta and continue simmering for approx. 10 min. or until the pasta is slightly more cooked than al dente. Stir in a little olive oil before serving, if desired. Season to taste with salt and pepper, and top with a generous amount of grated Parmesan cheese. Enjoy!
Enjoy your meal!
