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Recipe by:

Sara Crocker

Hearty Pasta e Ceci for Cozy Dinners

This Pasta e Ceci is a hearty Italian dish made with chickpeas and pasta, perfect for cozy dinners and gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Beans and Broth
  • 1 cup dried chickpeas (or 1 can, drained and rinsed)
  • 4 cups vegetable broth
Group: Vegetables
  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 can (14 ounces) diced tomatoes, drained
Group: Herbs and Seasoning
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. red pepper flakes (optional)
  • Salt and freshly cracked black pepper, to taste
Group: Pasta and Garnish
  • 1 cup small pasta (like ditalini or orzo)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Equipment

  • Large pot
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method
 

  1. If using dried chickpeas, soak them in plenty of water overnight. The next day, drain and rinse them well.
  2. 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.
  3. Stir in the minced garlic, diced carrots, and celery. Let them cook for another 5-7 minutes.
  4. 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.
  5. Stir in the pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.
  6. Taste and season with salt and black pepper. Adjust red pepper flakes if desired.
  7. Serve hot, garnished with parsley and a sprinkle of Parmesan cheese.

Notes

Leftovers taste even better the next day, so feel free to make a larger batch!