Ready in: 1 hour · Serves: 4 · Technique: Simmering · Storage: Store leftovers in an airtight container in the refrigerator for up to three days.Quick Answer
This Pasta e Ceci is a hearty Italian dish made with chickpeas and pasta, perfect for cozy dinners and gatherings.Ah, pasta e ceci! As the crisp fall air settles over New York City and the smell of roasted chestnuts wafts through the streets, there's nothing quite like a warm, hearty bowl of Italian comfort food to brighten our days. This recipe for Pasta e Ceci is a delightfully simple yet satisfying dish that embodies the essence of home cooking. It's not only perfect for cozy dinners but also a fantastic option for upcoming gatherings, such as Thanksgiving and Christmas. I've personally perfected this recipe to create a balance of flavors that leave everyone coming back for seconds.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Hearty and comforting, perfect for chilly fall evenings.
- Simple ingredients that come together to create a rich, flavorful dish.
- Vegetarian and easily adaptable for vegan diets.
- A fantastic make-ahead meal that tastes even better the next day.
- Great for gatherings, making it a hit during holidays and family dinners.
Ingredients
This Pasta e Ceci recipe is straightforward and requires a few simple ingredients.
Beans and Broth
- 1 cup dried chickpeas (or 1 can, drained and rinsed)
- 4 cups vegetable broth
Vegetables
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 can (14 ounces) diced tomatoes, drained
Herbs and Seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes (optional)
- Salt and freshly cracked black pepper, to taste
Pasta and Garnish
- 1 cup small pasta (like ditalini or orzo)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
How to Make Pasta e Ceci (Step-by-Step)
This recipe comes together easily and is perfect for a cozy night in or a holiday gathering.
Step 1: Prepare the Chickpeas
If using dried chickpeas, soak them in plenty of water overnight. The next day, drain and rinse them well to ensure they cook evenly.
Step 2: Sauté the Base
In a large pot, heat the extra virgin olive oil over medium heat until it shimmers. Add the chopped onion and sauté for about 5 minutes until they turn translucent and fragrant.
Step 3: Add the Vegetables
Stir in the minced garlic, diced carrots, and celery. Let them cook for another 5-7 minutes, stirring occasionally, until softened and aromatic.
Step 4: Combine the Ingredients
Add the drained chickpeas, chopped tomatoes, vegetable broth, rosemary, thyme, and red pepper flakes. Bring everything to a gentle boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes.
Step 5: Cook the Pasta
Once the chickpeas are tender, stir in the pasta. Cook according to the package instructions, usually around 8-10 minutes, until al dente.
Step 6: Season To Taste
Taste and season with salt and freshly cracked black pepper. Adjust the red pepper flakes if you prefer a spicier dish.
Step 7: Serve the Dish
Serve hot, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese for a creamy finish.
Common Mistakes to Avoid
- Skipping the soaking step: If using dried chickpeas, don't rush this process. Soaking is crucial for achieving the right texture.
- Overcooking the pasta: Keep an eye on your pasta as it simmers with the broth; it should maintain a slight bite instead of turning mushy.
- Neglecting to taste: Always taste your dish before serving! Adjust seasoning as necessary to ensure a balanced flavor.
Tips and Tricks for Success
- You can easily make this dish vegan by omitting the Parmesan cheese or using a dairy-free alternative.
- For a boost of flavor, consider adding a splash of lemon juice right before serving. It adds a lovely brightness that cuts through the richness of the dish.
- Leftovers taste even better the next day, so feel free to make a larger batch!
Variations
- Substitute chickpeas with canellini beans for a different texture.
- Add seasonal vegetables like kale or spinach for extra nutrition.
- Use whole wheat or gluten-free pasta for dietary preferences.
- Try different herbs such as basil or oregano to alter the flavor profile.
How to Serve
- Garnish with freshly chopped parsley for a pop of color.
- Sprinkle grated Parmesan cheese on top for added creaminess.
- Serve with crusty bread to soak up the delicious broth.
- Offer a side salad for a refreshing contrast to the warm soup.
Make Ahead and Storage
- Make Ahead: Prepare the soup base in advance and add pasta just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat on the stove over medium heat, adding a splash of water or broth if needed.
- Freezing: This soup can be frozen for up to a month, though the pasta may soften upon thawing.
Recipe Notes / What I Learned
While testing this Pasta e Ceci, I discovered just how versatile it is; you can easily swap in seasonal vegetables like kale or spinach for added nutrition. It's a wonderful reminder of how simple ingredients can come together to create something truly comforting and delicious.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 14g protein · 50g carbs · 10g fat
Recipe by:
Hearty Pasta e Ceci for Cozy Dinners
Ingredients
Equipment
Method
- If using dried chickpeas, soak them in plenty of water overnight. The next day, drain and rinse them well.
- In a large pot, heat the extra virgin olive oil over medium heat until it shimmers. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Let them cook for another 5-7 minutes.
- Add the drained chickpeas, chopped tomatoes, vegetable broth, rosemary, thyme, and red pepper flakes. Bring to a boil, reduce heat, and simmer for 20-25 minutes.
- Stir in the pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.
- Taste and season with salt and black pepper. Adjust red pepper flakes if desired.
- Serve hot, garnished with parsley and a sprinkle of Parmesan cheese.
Notes
FAQs
- Can I use canned chickpeas instead of dried?
Yes, you can use canned chickpeas. Just be sure to drain and rinse them before adding them to the pot. - What type of pasta works best for Pasta e Ceci?
Small pasta shapes like ditalini or orzo are ideal for this recipe, but you can use any type of pasta you prefer. - How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to a month. - Can I make this dish vegan?
Yes, simply omit the Parmesan cheese or substitute it with a dairy-free alternative. - How can I enhance the flavor of the dish?
Adding a splash of lemon juice right before serving can add a lovely brightness to the dish.
