Pasta e Ceci (Italian Chickpea Stew Pasta)
Quick answer
Pasta e ceci is an Italian pantry staple that cooks small pasta directly in a chickpea-enriched broth.
What makes this special
- Italian chickpea stew pasta naturally thickened by mashing a portion of the legumes.
- Mashing half the chickpeas releases starch for natural thickness
- Rosemary bloomed in olive oil cuts through the earthy bean base
Key ingredients
Core cooking flow
- 1 Finely chop the 60 g onion and 2 garlic cloves before heating the pot.
- 2 Warm 2 tablespoons olive oil in a pot over medium-low heat.
- 3 Stir in 1 tablespoon tomato paste and 1 teaspoon rosemary.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Heat
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.
- 4Control
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.
- 5Control
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.
- 6Finish
Check the texture when the pasta is tender and the broth looks thick and stew-like.
If it is too dense, loosen it with a little more stock, then season with salt and finish with olive oil.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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