A Classic, Hearty Neapolitan Comfort Dish

There are recipes that warm the stomach… and then there are recipes that warm the heart.

And today, this one takes us straight to Naples.

Pasta e Ceci Napoletana is one of the most cherished “minestra” dishes of southern Italy — rich, creamy, comforting, and perfect for chilly days.

Thick and velvety (or as Neapolitans say, “azzeccata”), this soup-style pasta is made with simple ingredients that transform into something extraordinary: chickpeas, pasta, olive oil, and a touch of parsley. It’s the kind of old-school comfort food every nonna kept simmering on the stove, filling the house with warmth and tradition.

Servings & Timing

• Servings: 4

• Prep Time: 10 minutes

• Soaking Time: 24 hours

• Cook Time: 2 hours 30 minutes

• Total Time: ~27 hours

Ingredients

• 1 1/4 cups dried chickpeas (8.8 oz / 250 g)

• 6 oz mixed small pasta (ditalini, broken pasta, small mafaldine, etc.)

• 1 garlic clove

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh parsley

• Salt, to taste

• Freshly ground black pepper, to taste

• 1/2 teaspoon baking soda (for soaking the chickpeas)

Instructions

1. Soak the Chickpeas

1. Place the dried chickpeas in a bowl and cover generously with water.

2. Add 1/2 teaspoon baking soda.

3. Soak for 24 hours, then drain and rinse well.

2. Cook the Chickpeas

1. Transfer the chickpeas to a large pot and cover with fresh water.

2. Simmer gently for about 2 hours, until the chickpeas are soft and starting to fall apart.

3. Make It Creamy

1. Using a food mill (large-holed disc), process half of the chickpeas.

2. Return the chickpea purée to the pot with the remaining whole chickpeas.

   • This creates the traditional “azzeccata” creamy texture.

4. Build the Flavor

1. Add extra-virgin olive oil, salt, and fresh parsley.

2. Add enough hot water to keep a brothy consistency.

3. Simmer for 10 minutes.

5. Cook the Pasta

1. Add the pasta directly into the chickpea broth.

2. Cook until the pasta is al dente and the mixture becomes creamy but not dry.

   • Stir often and add hot water only if necessary to prevent sticking.

6. Serve

1. Dish out immediately while hot and creamy.

2. Finish with freshly ground black pepper.

Tips & Tricks

• For a richer flavor, sauté the garlic in olive oil first, then remove it before adding the chickpeas.

• For extra creaminess, reserve a ladle of chickpea water and add it at the end.

• Mixed pasta pieces (pasta mista) make this dish more authentic and absorb more flavor.

Nutritional Facts (Per Serving)

Pasta e Ceci Napoletana – Creamy Neapolitan Chickpea Pasta

Pasta e Ceci Napoletana is one of the most cherished “minestra” dishes of southern Italy — rich, creamy, comforting, and perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Italian Pasta, Italian Soups

Cuisine Italian

Servings 4

Notes

Ingredients

• 1 1/4 cups dried chickpeas (8.8 oz / 250 g)
• 6 oz mixed small pasta (ditalini, broken pasta, small mafaldine, etc.)
• 1 garlic clove
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon baking soda (for soaking the chickpeas)

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Instructions

1. Soak the Chickpeas

1. Place the dried chickpeas in a bowl and cover generously with water.
2. Add 1/2 teaspoon baking soda.
3. Soak for 24 hours, then drain and rinse well.

2. Cook the Chickpeas

1. Transfer the chickpeas to a large pot and cover with fresh water.
2. Simmer gently for about 2 hours, until the chickpeas are soft and starting to fall apart.

3. Make It Creamy

1. Using a food mill (large-holed disc), process half of the chickpeas.
2. Return the chickpea purée to the pot with the remaining whole chickpeas.
   • This creates the traditional “azzeccata” creamy texture.

4. Build the Flavor

1. Add extra-virgin olive oil, salt, and fresh parsley.
2. Add enough hot water to keep a brothy consistency.
3. Simmer for 10 minutes.

5. Cook the Pasta

1. Add the pasta directly into the chickpea broth.
2. Cook until the pasta is al dente and the mixture becomes creamy but not dry.
   • Stir often and add hot water only if necessary to prevent sticking.

6. Serve

1. Dish out immediately while hot and creamy.
2. Finish with freshly ground black pepper.

Keyword pasta e ceci, chickpea pasta recipe, Italian pasta with chickpeas, nonna’s pasta recipes, Italian comfort food, vegetarian Italian recipes, pasta soup, easy chickpea pasta

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