Pasta e Ceci is a simple Italian pasta and chickpea dish that turns pantry staples into a comforting meal. Made with chickpeas, marinara sauce, pasta, garlic, and Parmesan, it’s an easy one-pot dinner, but also super satisfying!
Pasta e ceci makes a little feel like a lot!
And by “a little,” I mean a pretty short list of ingredients—many of which you probably have in your kitchen right now.
That’s what I love most about Italian food. So many Italian dishes are incredibly simple, with just a handful of ingredients, but the finished result is rich, robust, and more flavorful than you’d expect.
In pasta e ceci, I think it’s all about how the ingredients interact with each other. The chickpeas release starch into the broth. The pasta thickens everything into something halfway between soup and stew. Parmesan infuses flavor into the liquid, adding savory umami to every bite. Bliss!
Let’s talk about what makes this recipe an Italian classic:
- Comforting, Not Heavy. Don’t be mistaken, pasta with chickpeas is definitely cozy comfort food, but it’s still light enough for any time of year.
- Budget-Friendly. Chickpeas and pasta make a filling meal without any meat.
- One Pot Dinner. Fewer dishes to wash is always welcome! (Here are some more One Pot Meals to try!)
Ingredients and Substitutions
You’ll find the full ingredient list in the recipe card below, but here are a few helpful notes before you begin.
- Chickpeas. Canned chickpeas are one of my favorite pantry staples! If you want to use dried chickpeas instead, you’ll need to cook them separately; you’ll need 1 1/2 cups of cooked chickpeas.
- Olive Oil. You can use any cooking olive oil for toasting the chickpeas and softening the garlic, but for finishing, I recommend a good quality extra-virgin olive oil.
- Garlic. Is it even possible to make Italian food without it?
- Marinara Sauce. A shortcut that gives the broth instant richness and flavor.
- Ditalini Pasta. Or another very small pasta shape.
- Parmesan. Parm for serving is a must, and a rind adds incredible depth to the recipe as it simmers if you happen to have one tucked in the fridge.
- Fresh Herbs. Basil or parsley brighten everything at the end.
Step-By-Step Instructions
Reserve the Chickpea Liquid (photo 1). Drain the chickpeas, reserving the liquid from the can. Add enough water to the reserved liquid to equal 2 cups total.
Cook the Chickpeas (photo 2). Heat the olive oil in a Dutch oven over medium heat. Add the chickpeas and cook for 3 to 4 minutes, stirring occasionally, until they begin to pop slightly.
Build the Flavor (photo 3). Add the salt, pepper, and garlic. Stir constantly for about 30 seconds, until fragrant. Stir in the marinara sauce.
Add the Liquid (photo 4). Pour in the chickpea liquid mixture, scraping up any bits stuck to the bottom of the pot. Bring to a simmer.
Cook the Pasta (photo 5). Add the pasta and Parmesan rind if using. Reduce the heat to low and simmer gently, stirring occasionally so the pasta doesn’t stick, until the pasta is tender and the broth thickens slightly, about 10 to 15 minutes.
Serve (photo 6). Remove and discard any remaining waxy parts of the Parmesan rind. Adjust the seasonings to taste. Ladle into bowls and top generously with Parmesan, fresh herbs, and a drizzle of olive oil. ENJOY!
What to Serve with Pasta e Ceci
- Crusty Bread. No Knead Bread or store-bought baguette slices are perfect for soaking up the tomato-y broth.
- Focaccia. This No Knead Focaccia recipe is easy-peasy!
- Salad. Go simple with this Arugula Salad or stretch your pot of pasta e ceci a little further by pairing it with something more substantial, like this Italian Chopped Salad.
Pasta e Ceci
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Ingredients
- 1 (15-ounce) can reduced-sodium chickpeas
- Water
- 2 tablespoons olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup good-quality store-bought marinara sauce I like Delallo, Rao’s, and Carbone
- ½ cup uncooked ditalini pasta or another small shape; about 2 ounces
- Parmesan rind optional (add it if you have it)
- ¼ cup grated Parmesan cheese for serving
- Chopped fresh basil or parsley for serving
- Good quality extra-virgin olive oil for serving
Instructions
- Drain the chickpeas, reserving their liquid (I drain the can through a sieve set over a large liquid measuring cup). Add water to the reserved liquid until you have 2 cups total.
- In a Dutch oven or similar large saucepan, heat the olive oil over medium heat. Add the chickpeas and cook, stirring every minute or so, until they begin to pop, 3 to 4 minutes—stand back as the oil may spatter.
- Add the salt, pepper, and garlic. Cook, stirring constantly just until fragrant, 30 seconds. Stir in the sauce.
- Pour in the chickpea water mixture. Stir to scrape up any bits stuck to the bottom of the pot. Increase the heat and bring to a simmer.
- Once the liquid is bubbling all around the edges, add the pasta and Parmesan rind. Reduce the heat to low. Simmer gently, stirring periodically to prevent the pasta from sticking to the bottom of the pot, until the pasta is al dente and much of the liquid has been absorbed, about 10 to 15 minutes. Stir and remove any waxy parts of the Parmesan rind that haven't dissolved. Adjust salt and pepper to taste.
- Ladle into bowls, then top each serving with a generous heap of Parmesan, sprinkle of herbs, and drizzle of good quality olive oil. Enjoy hot.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently on the stove with an extra splash of water or broth, since the pasta will absorb liquid as it sits.
- TO FREEZE: Best frozen without the pasta for ideal texture, though leftovers can still be frozen for up to 2 months.
