Teresa's Recipes
Pasta E Ceci (Pasta with Chickpeas)
Pasta E Ceci is a delicious and comforting classic Italian dish that brings together the heartiness of chickpeas with the simplicity of pasta in a rich, flavorful tomato broth. The warming aroma of garlic, onion, and herbs fill your kitchen, transporting you to a rustic Italian countryside. This dish, originating from the region of Campania, was traditionally prepared by Italian grandmas to provide a nutritious and filling meal for their families, using just a few pantry staples.
Ingredients
- 2 tablespoons Olive oil
- 1, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 (15-ounce) can, drained and rinsed Canned chickpeas
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried rosemary
- 1/4 teaspoon, or more to taste Red pepper flakes
- 4 cups Vegetable broth
- 1 cup Ditalini pasta
- to taste Salt
- to taste Black pepper
- 2 tablespoons, chopped Fresh parsley
- for serving Grated parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 8g
- Carbs: 58g
- Protein: 13g
- Sodium: 700mg
- Sugar: 6g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the finely chopped onion and minced garlic to the pot. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Stir in the tomato paste, drained chickpeas, dried oregano, dried rosemary, and red pepper flakes. Cook for an additional 2 minutes, stirring frequently.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, add the ditalini pasta. Reduce the heat to medium-low and simmer until the pasta is cooked to al dente, according to package instructions.
- Taste and season the soup with salt and pepper as needed.
- Ladle the soup into bowls, garnishing each with a sprinkle of fresh parsley and grated Parmesan cheese. Serve hot.
- Enjoy your trip to Italy through this delicious, comforting bowl of Pasta E Ceci!
Tips
- For a heartier version, add some diced carrots and celery along with the onion and garlic.
- For a creamier soup, blend half of the chickpeas before adding them to the pot.
- This dish is perfect for meal prep as it keeps well in the refrigerator for up to 5 days.