Pasta e Ceci (Italian Chickpea Stew Pasta)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The broth turns thick enough to coat a spoon without any cream, thanks to mashed chickpeas and the starch from ditalini cooked right in the pot.
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Whole chickpeas and the small pasta keep some bite, while rosemary and tomato paste give it a warm, savory base. It sits somewhere between soup and pasta, and is eaten with a spoon.
Ingredients
Instructions
- 1
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
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
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
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
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
When the pasta is tender and the broth has thickened, lower the heat, stir once more to prevent sticking, and serve immediately.
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