Pasta e Ceci (Pasta with Chickpeas)
Pasta e Ceci (Italian Pasta with Chickpeas Recipe) – An Italian Comfort Food Classic and The Pantry Pasta I Learned to Make on a Sail Boat in the Middle of the Tyrrhenian Sea
There are dishes that feel almost too simple to be called recipes. Pasta e ceci is one of them.
This humble yet deeply satisfying dish is actually a staple across Italy, especially in Rome and throughout the Lazio region, where it’s considered true cucina povera: humble ingredients, cooked simply, but with care. The kind of dish that really captures the soul of Italian home cooking.
Easy to prepare and made with just a handful of staples, it’s the kind of meal that comes together from the quiet corners of the pantry: a can of chickpeas, a little olive oil, garlic, maybe a sprig of rosemary if you have it. Add in the pasta, and suddenly you have something cozy and nourishing. Somewhere between a soup and a stew, rich and creamy without a drop of cream, the kind of dish that feels both rustic and refined, perfect for weeknight dinners, slow Sundays, or just anytime you crave something warm, uncomplicated and deeply comforting.
Like many Italian recipes, this pasta is thrown together casually and without fuss. The ingredient list is so short you almost wonder how it could possibly taste good. And yet, therein lies the magic of Italian cooking- simplicity at its best. No special ingredients, no long grocery list, just a few simple (but high quality) things brought together with care.
What I especially love about pasta e ceci is how forgiving it is. It doesn’t demand precision. It rewards intuition. A little more broth if it’s too thick. Another glug of olive oil if it needs richness. A shower of Parmesan at the end because… why not?
Below, I’m sharing how to make my version of Italian pasta e ceci, plus tips for achieving the perfect creamy texture.
What Is Pasta e Ceci?
Pasta e ceci (literally “pasta and chickpeas”) is a traditional Italian dish made by simmering chickpeas with aromatics, tomatoes (sometimes), and typically broth, then cooking small pasta directly in the pot.
Unlike a brothy soup, true Roman-style pasta e ceci is thick and almost risotto-like. Some of the chickpeas are blended to create a naturally creamy sauce, no cream required.
However, when I was introduced to pasta e ceci we were on a sailboat in the middle of the sea so tradition went slightly out the window, er, overboard, shall we say? And honestly, that’s the best part about Italian cooking. It’s simple cooking done with what you have. Did we have the traditional small shaped pasta and broth? No. But did we have salt water from the sea and paccheri noodles that tasted just as good? You better believe it.
All that to say, don’t be deterred if you don’t have all the exact traditional ingredients to make this dish. As long as you have chickpeas and some shape of pasta that holds a chunky sauce well, you’ll be perfecto.
Why You’ll Love This Pasta with Chickpeas
Pasta e ceci, like most Italian dishes, proves that the most comforting meals don’t need to be complicated. With just a few pantry ingredients, you can create a dish that feels like it came straight from a Roman trattoria — warm, nourishing, and deeply satisfying.
It’s the kind of recipe you’ll return to again and again, especially when you want something cozy, approachable, and undeniably Italian.
Here are just a few of the reasons to love this pasta recipe-
Vegetarian
Protein-rich
Budget-friendly
Made with pantry staples
Ready in about 40 minutes
Ingredients YOU NEED TO MAKE Pasta e Ceci
Extra virgin olive oil
Garlic
Shallot or yellow onion
Fresh rosemary
Red pepper flakes
Tomato passata (You can use pureed tomatoes if you can’t find passata).
Chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
1/2 pound pasta
Kosher salt and freshly cracked black pepper
Freshly grated Parmigiano Reggiano (optional but a nice addition)
How to Make Pasta e Ceci
1. Build the Flavor Base
In a large, deep skillet, heat 1/4 cup olive oil over medium. Once hot, add 3 tablespoons minced garlic, 1/2 cup diced shallot or onion, 1 teaspoon chili flakes and 1 teaspoon of salt. Sauté until soft/translucent, about 3-4 minutes, stirring occasionally.
2. Add the Chickpeas
Mix in 15 ounces of chickpeas and sauté for a few more minutes, then stir in the passata and sprig of rosemary.
3. Simmer
Turn the heat to low and simmer while you cook the pasta.
4. Cook the Pasta
Bring a large pot of heavily salted water (salted like the sea) to boil. Cook the pasta according to package directions just until al dente (for paccheri it takes 14 minutes). Drain the pasta, being sure to reserve some of the pasta water.
5. Finish and Serve
Right before adding the pasta to the sauce, smash about 1/2 the chickpeas with the back of a spoon or fork.
Toss in the pasta along with some of the pasta water. I start with 1/2-3/4 cup, adding more as needed to research my desired sauce consistency.
Season with additional salt and pepper flakes, as needed. Serve immediately, adding garnishes (fresh grated parm, a little drizzle of olive oil, a sprinkle of dried oregano) if desired, as well as some crusty bread on the side.
Tips for the Best Pasta e Ceci
Use high-quality olive oil, tomato sauce and pasta. This dish relies on simple ingredients, so quality matters.
Mash some of the chickpeas. This creates a naturally creamy, luxurious texture.
Cook your own chickpeas. If time allows, skip the ones in the jar or can and prepare your own chickpeas to use in this recipe.
Use some of the pasta cooking water. The starchiness will add to the sauces creaminess and thickness.
Don’t over-soup it. Authentic Roman pasta e ceci is thick and spoonable.
Variations
Add a Parmesan rind while simmering for extra depth.
Cook pasta in chicken broth. It releases starch and thickens the dish + adds extra protein.
Stir in a handful of chopped kale, Swiss chard or spinach for an extra serving of greens.
Finish with a squeeze of lemon for brightness.
For a non-vegetarian version, sauté 4-8 ounces of pancetta before adding in the aromatics and then the remaining ingredients.
Make Ahead & Storage
Pasta e ceci thickens as it sits and the flavors only continue to develop more over time.
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Add a splash of water or broth when warming.
Freeze: The sauce is best frozen without the pasta. Then simply cook fresh pasta to toss in when reheating.
Frequently Asked Questions
Is pasta e ceci healthy?
In my professional opinion as a professional pasta eater (Kidding!), I would say yes, of course it is! But I really like to think of it more as nourishing. Chickpeas provide plant-based protein and fiber, making this a balanced and satisfying meal.
Can I use dried chickpeas?
Absolutely. But you’ll have to soak them overnight and then cook them first until they’re ender before using.
What pasta shape is best?
Paccheri is my favorite, but the shape can be more challenging to find in the states. Ditalini is traditional, but small shells, tubetti, or something wide that really holds a thick sauce also work well. Feel free to use what shape you have on hand.
CAN YOU USE A DIFFERENT TOMATO SAUCE BESIDES PASSATA?
Yes, you can use tomato puree, a can of tomatoes blended until smooth, or a mx of tomato paste and water (1:2 ratio).
If PASTA IS YOUR LOVE LANGUAGE, YOU’LL LOVE THESE PASTA RECIPES, TOO!
If you believe there’s no problem a bowl of pasta can’t solve, you’re in very good company. Whether it’s something slow-simmered and cozy or bright and briny and perfect for twirling, pasta has a way of turning an ordinary evening into something worth lingering over.
If you’re in the mood for another bowl, here are a few more pasta recipes I love and make on repeat:
BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…
If you make this PASTA E CECI please snap a photo and share it, tagging me on INSTAGRAM so I can see! Truly nothing makes me happier than when I see others making and enjoying my recipes!
Also, don’t forget to pin this recipe for later and share it with your fellow chocolate lovers.
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Pasta e Ceci
Ingredients
- 1/4 cup olive oil
- 3 tablespoons minced garlic (roughly 3-6 cloves, depending on size)
- 1/2 cup diced shallot or onion (about 1 small onion or shallot, depending on size)
- 1 teaspoon chili flakes (+ more to taste if you like things on the spicier side)
- 1 teaspoon sea salt + more to taste
- 15 ounces chickpeas, drained
- 1 jar (700g or 24.5 ounces) passata (I like Mutti)
- 1 medium-large sprig of fresh rosemary
- 1/2 pound (250 grams) paccheri pasta (or other pasta shape of your choice)
- Kosher or coarse salt, for the pasta water
- Parmesan cheese and dried oregano, to garnish (optional)
Instructions
- In a large, deep skillet, heat 1/4 cup olive oil over medium. Once hot, add 3 tablespoons minced garlic, 1/2 cup diced shallot or onion, 1 teaspoon chili flakes and 1 teaspoon of salt. Sauté until soft/translucent, about 3-4 minutes, stirring occasionally.
- Mix in 15 ounces of chickpeas and sauté for a few more minutes, then stir in the passata and sprig of rosemary. Turn the heat to low and simmer while you cook the pasta.
- Bring a large pot of heavily salted water (salted like the sea) to boil. Cook the pasta according to package directions just until al dente (for paccheri it takes 14 minutes). Drain the pasta, being sure to reserve some of the pasta water.
- Right before adding the pasta to the sauce, smash about 1/2 the chickpeas with the back of a spoon or fork.
- Toss in the pasta along with some of the pasta water. I start with 1/2-3/4 cup, adding more as needed to research my desired sauce consistency.
- Season with additional salt and pepper flakes, if desired. Serve immediately, topping with fresh grated parm and dried oregano, if desired.
Nutrition Facts
Calories
537Fat
17 gSat. Fat
2 gCarbs
79 gFiber
11 gNet carbs
68 gSugar
9 gProtein
18 gSodium
608 mgCholesterol
0 mgThis information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
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