Pasta e Ceci 

Pasta e Ceci is a delicious Italian chickpea and pasta stew. I make mine with lots of green kale and freshly grated parmigiano. It's thick and comforting and in my opinion, totally underrated. 

What is Pasta e Ceci?

Pasta e Ceci is like that warm, comforting hug from Nonna that we all crave on a chilly day!

Known to many as a rustic, heartwarming Italian dish, this concoction brings together the creaminess of chickpeas (ceci) with the perfect bite of pasta.

The whole thing is swimming in a fragrant tomato-based broth kissed with rosemary, garlic and parmigiano. S

Sounds good, right?

Now just imagine dunking a crusty piece of italian bread into this golden, soul-soothing bowl.

It's unreal.

I first discovered it from my friend Colu Henry.... and had been making it for years based on her recipe from the New York Times.

And last year, when we spent the month in Italy, I made a point to search it out and devour every single bite I could.

Pasta e ceci is simple, classic, and in my opionion, a totally underrated Italian dish that I wish more people knew about.

It's just what I want during a cold winter day.

Ingredients and Substitutions

• Olive Oil - Since this is a classic Italian dish, I don't recommend using another type of oil.
• Sweet Onion - You could also use white or yellow onion... or even shallots!
• Carrots - Carrots are optional but I love them in this dish. They add just the right amount of sweetness.
• Dried Rosemary - Fresh rosemary works just fine, too!
• Red Pepper Flakes - These don't add heat - just a perfect bite that's only made possible with these in the background.
• Garlic Coves - Fresh garlic is best. I do not recommend using jarred, minced garlic.
• Chickpeas - No sub for chickpeas if you want it to be pasta e ceci although I'm sure this dish would also work with white beans.
• Tomato Paste - If you don't have tomato paste, you could use a little bit of ketchup but note that it will have a sweet and tangy undertone.
• Pacific Organic Vegetable Broth - If you don't have broth, water is traditionally used so feel free to use that, too.
• Ditalini Pasta - This is the traditional pasta shape used but you could absolutely sub it for a different shape.
• Parmigiano Rinds - This adds a rich and creamy cheesy component to the broth. If you don't have it, you can add a few more tablespoon of parm at the end.
• Kale - Pretty much leafy green will work. If kale doesn't do it for ya, try chard or spinach.
• Parmigiano - Any hard aged Italian cheese will work just fine. You can swap it for pecorino romano, grana padana, or asiago.

How to make it

Making pasta e ceci is super easy.

To begin, add olive oil, sweet onion, carrot, rosemary, salt and red pepper flakes to a heavy bottomed pot over medium heat.

Stir and cook for 3-5 minutes or until carrots and onions are tender and fragrant.

Then add garlic, chickpeas and tomato paste and stir.

Cook this mixture down for 3-5 minutes or until the color of the tomato paste has darkened. 

Next, add in both quarts of broth and parmigiano rinds and bring to a boil for 15 minutes.

Remove the parm rinds and either use a food processor or a potato masher to mash down about half of the chickpeas which will thicken the stew.

Add the parm rinds back in followed by the uncooked ditalini pasta; cook for 10 minutes or until Al dente.

Finish by stirring in a hefty amount of kale and freshly grated parmigiano. 

Season with salt and pepper to taste before serving with more grated parm on top. 

What goes with Pasta e Ceci

If I were making pasta e ceci for dinner, I'd also pair it with this delicious kale butternut squash salad, these pizza sliders with pepperoni, or this whipped ricotta dip.

For dessert, I'd whip up these pumpkin muffins (using cake mix!) or strawberry shortcake oreo truffles.

For more tasty pasta recipes, try this Trader Joe's Pumpkin Ravioli, Trader Joe's Porcini Mushroom Ravioli or this Baked Boursin Cheese Pasta.

Frequently asked questions

What is the history of pasta e Ceci?

Whipping up nostalgia and comfort, pasta e ceci is Italy's soul-soothing embrace, originating from its rustic culinary traditions and evolving into a cozy, heartwarming bowl of chickpea goodness we all crave. Just like a cherished vinyl record, this dish spins tales of old Italian nonnas and countryside kitchens, where simplicity reigns supreme and love is the secret ingredient.

Is it vegan-friendly?

With a base of chickpeas and pasta, it sure can be! Just swap out any meaty additions or non-vegan cheeses and you're golden.

Can I store leftovers?

Absolutely! Pasta e Ceci's flavor even deepens overnight. Just store in an airtight container, and it's good to go for a lazy next-day lunch.

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