Pasta e Ceci: Classic Italian Pasta and Chickpea Soup

Indulge in a humble yet heartwarming bowl of Pasta e Ceci—a dish that brings together tender chickpeas and perfectly cooked pasta in a rich, savory tomato-herb broth.

This traditional Italian comfort food has been lovingly prepared in Nonna’s kitchen for generations and remains a favorite for its simplicity, nourishing ingredients, and deep, satisfying flavors.

Why Nonna Loves This Recipe:

• ❤️ Timeless Tradition: A dish steeped in history and family memories.
• 🍲 Comforting & Nutritious: Packed with protein and fiber, perfect for a wholesome meal.
• 🌿 Fresh & Flavorful: Enhanced with aromatic herbs and a hint of spice.
• 🍝 Versatile: Enjoy it as a hearty soup or a satisfying pasta meal.
• 😋 Easy to Make: A simple recipe that delivers a burst of Italian flavor every time.

⏳ Cooking Time & Servings:

Note: Soaking the chickpeas overnight is required if using dried chickpeas.

Ingredients:

• 1 cup dried chickpeas (or about 2 cups soaked chickpeas)
• 2 cups short pasta (dry)
• 1 sprig rosemary
• 1 peeled tomato
• 1 clove garlic
• 1 bay leaf
• 1 chili pepper (optional)
• Extra-virgin olive oil (to taste; about 3 tbsp for sautéing)
• Salt (to taste)
• Pepper (to taste)
• Water as needed for adjusting sauce consistency

👩‍🍳 Method: How to Prepare Pasta e Ceci

1. Prepare the Chickpeas:

   • If using dried chickpeas, soak 1 cup overnight in plenty of cold water. Rinse thoroughly before cooking.
   • Place the soaked chickpeas in a large pot with fresh water and add the bay leaf. Bring to a boil, then lower the heat and simmer gently for about 2½ to 3 hours until tender.

2. Make the Sauce Base:

   • In a separate large saucepan, heat 3 tablespoons of extra-virgin olive oil over low heat.
   • Add the crushed garlic, rosemary sprig, and a pinch of chili pepper. Sauté gently until the garlic is golden.
   • Add the peeled tomato (chopped) and cook for about 1 minute to release its flavor.

3. Combine Chickpeas with the Sauce:

   • Add the cooked chickpeas to the saucepan.
   • Set aside 3–4 tablespoons of chickpeas and blend them into a smooth puree.
   • Stir the puree back into the sauce to thicken it. Adjust the consistency with a little water if it’s too thick.
   • Remove the rosemary, bay leaf, and garlic from the sauce.

4. Cook the Pasta:

   • Bring the chickpea-tomato sauce to a boil.
   • Add 2 cups of dry pasta. If necessary, add a ladle of boiling water during cooking.
   • Cook until the pasta is al dente and the flavors meld, about 10 minutes.

5. Finish and Serve:

   • Turn off the heat. Adjust salt and pepper, and drizzle with a bit more extra-virgin olive oil.
   • Let the dish rest for 3–4 minutes before serving.
   • Enjoy your warm, hearty bowl of Pasta e Ceci!

📊 Nutritional Facts (Per Serving):

Values are approximate and may vary based on specific ingredients used.

💡 Tips & Tricks:

• Quality Olive Oil: Use the best extra-virgin olive oil you have for a richer flavor.
• Consistency Control: If the sauce thickens too much, gradually add more water or a splash of vegetable broth.
• Customize Your Heat: Adjust the amount of chili pepper based on your spice preference.
• Blending Magic: For a creamier texture, blend more of the chickpeas.
• Rest for Flavor: Allow the dish to sit for a few minutes after cooking to let the flavors fully develop.

PASTA E CECI (CHICKPEA SOUP)

This traditional Italian comfort food has been lovingly prepared in Nonna’s kitchen for generations and remains a favorite for its simplicity, nourishing ingredients, and deep, satisfying flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Italian Soups

Cuisine Italian

Servings 4

Notes

Ingredients:

• 1 cup dried chickpeas (or about 2 cups soaked chickpeas)
• 2 cups short pasta (dry)
• 1 sprig rosemary
• 1 peeled tomato
• 1 clove garlic
• 1 bay leaf
• 1 chili pepper (optional)
• Extra-virgin olive oil (to taste; about 3 tbsp for sautéing)
• Salt (to taste)
• Pepper (to taste)
• Water as needed for adjusting sauce consistency

---

👩‍🍳 Method: How to Prepare Pasta e Ceci

1. Prepare the Chickpeas:
   • If using dried chickpeas, soak 1 cup overnight in plenty of cold water. Rinse thoroughly before cooking.
   • Place the soaked chickpeas in a large pot with fresh water and add the bay leaf. Bring to a boil, then lower the heat and simmer gently for about 2½ to 3 hours until tender.
2. Make the Sauce Base:
   • In a separate large saucepan, heat 3 tablespoons of extra-virgin olive oil over low heat.
   • Add the crushed garlic, rosemary sprig, and a pinch of chili pepper. Sauté gently until the garlic is golden.
   • Add the peeled tomato (chopped) and cook for about 1 minute to release its flavor.
3. Combine Chickpeas with the Sauce:
   • Add the cooked chickpeas to the saucepan.
   • Set aside 3–4 tablespoons of chickpeas and blend them into a smooth puree.
   • Stir the puree back into the sauce to thicken it. Adjust the consistency with a little water if it’s too thick.
   • Remove the rosemary, bay leaf, and garlic from the sauce.
4. Cook the Pasta:
   • Bring the chickpea-tomato sauce to a boil.
   • Add 2 cups of dry pasta. If necessary, add a ladle of boiling water during cooking.
   • Cook until the pasta is al dente and the flavors meld, about 10 minutes.
5. Finish and Serve:
   • Turn off the heat. Adjust salt and pepper, and drizzle with a bit more extra-virgin olive oil.
   • Let the dish rest for 3–4 minutes before serving.
   • Enjoy your warm, hearty bowl of Pasta e Ceci!

Keyword pasta e ceci, chickpea, chickpea soup