Simple Italian Cooking That Feels Good to Eat
This pasta e ceci recipe comes straight from my Nonna Lidia’s handwritten notebook, and it’s one I grew up loving. My cousin Gabe and I ate it often when we were little, and I still remember how creamy it was 🍲. She started with dried chickpeas and let them simmer for hours, cooking slowly while she took care of us and my great-grandma.
Today, Louise and I make it as a one pot pasta with chickpeas, using a few simple tricks to get that same creamy texture in about 30 minutes ⏱️. It’s a practical update for modern, everyday cooking, without losing the soul of the dish.
At its heart, this is Italian pasta with chickpeas, the kind of food meant to comfort and quietly nourish 🌿. Chickpeas, olive oil, and tomatoes come together into a fiber-rich, protein-rich meal that fits naturally into a Mediterranean-style eating pattern.
It’s a simple Italian pasta dinner, but also one that’s naturally balanced, filling, and low in saturated fats — the kind of cozy, steady food that works beautifully in January and just as well all year round.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: adds richness and classic flavor. Substitute light olive oil or avocado oil if needed.
- Onion: builds sweetness and depth. Yellow onion works best, but white or shallots are fine.
- Garlic: gives warmth and aroma. Use garlic powder in a pinch, or reduce slightly for a gentler dish.
- Rosemary: fresh or dried, both work. Adds that cozy Italian note found in many Italian chickpea pasta recipe traditions. Thyme or bay leaf work well too.
- Tomato paste: deepens flavor and color. Substitute extra crushed tomatoes or a spoon of passata.
- Chickpeas: the heart of this dish, making it filling and creamy. Use canned for speed or cooked dried chickpeas for deeper flavor.
- Crushed tomatoes: create the base of this chickpea pasta soup. Whole peeled tomatoes, crushed by hand, work beautifully.
- Vegetable broth: keeps everything savory and balanced. Water with a pinch of salt also works.
- Short pasta: ditalini or orzo are ideal. Small shells or broken spaghetti fit well in a Mediterranean chickpea pasta style.
- Salt, black pepper, red pepper flakes: adjust to taste. Skip chili for a milder, more classic finish.
How to Make Pasta e Ceci
Step 1: Build the Flavor Base
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook gently for about 4 minutes, stirring often, until soft and translucent.
Add the garlic, rosemary, and tomato paste. Stir and cook for 1 more minute. This short step builds the deep, savory base that gives this dish its comforting flavor.
Step 2: Simmer the Chickpeas
Add drained and rinsed chickpeas, crushed tomatoes, and vegetable broth to the pot. Season with salt, black pepper, and red pepper flakes. Bring to a gentle boil, then lower the heat and let it simmer for 10 minutes, stirring occasionally.
Remove the rosemary, then blend a small portion of the chickpeas directly in the pot. This is what makes the sauce creamy.
Step 3: Cook the Pasta in the Sauce
Add the pasta and the extra broth. Simmer for about 10 minutes, stirring often so the pasta doesn’t stick. The pasta cooks right in the sauce, turning this into an easy, satisfying plant based Italian pasta.
Step 4: Rest and Serve
Taste and adjust the salt. Turn off the heat and let the pasta rest for a couple of minutes to thicken naturally. Serve warm with a drizzle of extra virgin olive oil, black pepper, and optional grated parmesan.
Tips
- Watch the sodium. Rinse canned chickpeas well, use low-sodium vegetable broth, and check labels on canned tomatoes and beans to avoid added salt.
- Cook the onion gently, not fast. Soft, sweet onion sets the base for a cozy Italian pasta soup and keeps the flavors balanced.
- Blend only a small portion of the chickpeas. This gives creaminess without losing texture, which is key for a classic pasta and chickpeas recipe.
- Stir often once the pasta goes in. Pasta cooks right in the sauce and can stick if left alone. A quick stir makes all the difference.
- Adjust the broth little by little. Add more if you like it looser, or less for a thicker, spoonable result.
- Keep the seasoning gentle. This dish shines when it tastes warm and rounded, not spicy or sharp.
- Finish with good olive oil. A small drizzle at the end lifts the whole bowl, especially in a Mediterranean-style chickpea pasta.
Frequently Asked Questions
Can I make this ahead of time?
Yes. This cozy Italian pasta soup works well made ahead, but if you plan to reheat it, keep the pasta slightly al dente so it doesn’t turn too soft as it warms up.
How to store this Pasta e Ceci?
Can I freeze it?
What if it gets too thick?
More Easy Chickpea and Bean Dinners
Pasta e Ceci (Italian Pasta with Chickpeas)
Pasta e Ceci (Italian Pasta with Chickpeas) is a cozy one-pot Italian meal made with chickpeas, pasta, and olive oil that’s filling, balanced, and easy to make with simple pantry ingredients.
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Servings: –+ large portions
Course: Main Course
Cuisine: Italian
Instructions
- Make the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot or deep pan over medium heat.Add 1 large onion (chopped) and cook for about 4 minutes, stirring, until soft and see-through.Add 2 cloves garlic (pressed), 1 sprig rosemary, and 2 tablespoons tomato paste. Stir and cook for 1 minute.
- Simmer the Chickpeas: Add 2 cans chickpeas (rinsed), 1 can crushed tomatoes, and 4 cups vegetable broth.Season with ¾ teaspoon salt, pepper, and red pepper flakes to taste.Bring to a gentle boil, then lower the heat and simmer for 10 minutes, stirring once in a while.Remove the rosemary. Mash or blend a small scoop of chickpeas right in the pot to make the sauce creamy.
- Cook the Pasta: Add 1½ cups ditalini pasta and 1 cup extra broth.Simmer for about 10 minutes, stirring often so the pasta doesn’t stick. If you like it more saucy, add a splash more broth as it cooks.
- Serve: Taste and add more salt if needed.Turn off the heat and let it sit for a minute to allow the flavors to meld. Serve warm with olive oil, black pepper, and parmesan if you like.
Notes
Substitutions
- Extra virgin olive oil → Light olive oil or avocado oil
- Onion → Yellow onion, white onion, or shallots
- Garlic → Garlic powder (use a little less) or reduce fresh garlic for milder flavor
- Rosemary → Dried rosemary, thyme, or a bay leaf
- Tomato paste → Extra crushed tomatoes or passata
- Chickpeas → Canned chickpeas or cooked dried chickpeas
- Crushed tomatoes → Whole peeled tomatoes, crushed by hand
- Vegetable broth → Water with a pinch of salt
- Short pasta → Ditalini, orzo, small shells, or broken spaghetti
- Salt, black pepper, red pepper flakes → Adjust amounts or skip chili for mild flavor
Tips
- Watch the salt – Rinse canned chickpeas, use low-sodium broth, and check labels on canned tomatoes
- Cook onions low and slow – Soft, sweet onions make the soup cozy and balanced
- Blend just a little – Mash or blend a small scoop of chickpeas for creaminess, not mush
- Stir once pasta is added – Pasta cooks in the sauce and can stick without stirring
- Add broth gradually – More for soupier, less for thick and spoonable
- Season gently – Warm and mellow flavors work best here
- Storage – Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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