Pasta e Ceci (Italian Chickpea Stew Pasta)

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Pasta e ceci is an Italian pantry staple that cooks small pasta directly in a chickpea-enriched broth.

Half the chickpeas are mashed before simmering, releasing starch that naturally thickens the liquid into a stew-like consistency. A base of olive oil, garlic, rosemary, and tomato paste provides aromatic depth without overwhelming the mild chickpea flavor. The dish cooks in a single pot and is substantial enough to serve as a complete vegetarian meal. Controlling noodle texture and sauce coating helps the ingredients cook evenly while keeping the final seasoning balanced.

Ingredients (2 servings)

Ingredient	Amount	Unit
ditalini pasta	160	g
cooked chickpeas	260	g
onion	60	g
garlic	2	ea
rosemary	1	tsp
vegetable stock	700	ml
olive oil	2	tbsp
tomato paste	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Finely chop the 60 g onion and 2 garlic cloves before heating the pot.

Mash half of the 260 g cooked chickpeas and keep the rest whole so the stew has both body and texture.
2

Control

Warm 2 tablespoons olive oil in a pot over medium-low heat.

Add the onion and garlic and cook for about 4 minutes, stirring often, until softened and fragrant without letting the garlic brown.
3

Heat

Stir in 1 tablespoon tomato paste and 1 teaspoon rosemary.

Cook for about 1 minute, scraping the bottom, until the paste darkens slightly and the rosemary smells fragrant but not burned.
4

Control

Add both the mashed and whole chickpeas, stirring until they are coated with the tomato base.

Pour in 700 ml vegetable stock, raise to medium heat, and bring it to a steady boil.
5

Control

When the liquid boils, add 160 g ditalini and reduce to medium-low heat.

Simmer for about 8 minutes, stirring frequently so the pasta releases starch without sticking to the bottom.
6

Finish

When the pasta is tender and the broth has thickened, lower the heat, stir once more to prevent sticking, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Italian chickpea stew pasta naturally thickened by mashing a portion of the legumes.
Finish cue: When the pasta is tender and the broth has thickened, lower the heat, stir once more to prevent sticking, and serve immediately.
Avoid this: Cook for about 1 minute, scraping the bottom, until the paste darkens slightly and the rosemary smells fragrant but not burned.