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A bowl of pasta e ceci, topped with grated cheese and basil, with a spoon in the bowl.

Pasta e Ceci

Pasta e ceci combines tender pasta and creamy chickpeas in a rich, comforting Italian dish made with simple pantry ingredients.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2 -3 servings
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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.
    Chickpeas draining in a metal strainer over a glass measuring cup on a light-colored surface.
  • 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.
    Chickpeas scattered in a large, light-colored pan with handles, placed on a white surface in sunlight.
  • Add the salt, pepper, and garlic. Cook, stirring constantly just until fragrant, 30 seconds. Stir in the sauce.
    Chickpeas being sautéed in a large beige skillet on a light-colored surface, lit by natural sunlight.
  • 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.
    A pot of pasta e ceci with dry ditalini pasta and a parmesan rind on top, before stirring.
  • 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.
    A large pot filled with pasta a ceci in tomato broth, seen from above on a light surface.

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.

Nutrition

Serving: 1(of 2)Calories: 556kcalCarbohydrates: 70gProtein: 21gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 11mgSodium: 1975mgPotassium: 808mgFiber: 13gSugar: 6gVitamin A: 672IUVitamin C: 10mgCalcium: 221mgIron: 5mg
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