In this simple One-Pot Pasta e Ceci (Pasta and Chickpeas), canned chickpeas simmer to a soft, buttery finish while the pasta cooks in a savory tomato broth. Vegetarian (easily vegan) and ready in about 45–50 minutes.
My favorite minimalist meals are those I can make on Sunday and enjoy all week. One-pot dishes that improve over time are the real winners, and this Pasta e Ceci is a shining example.
This One-Pot Pasta e Ceci (Pasta and Chickpeas) is part soup, part pasta (mostly pasta), and features tender, buttery chickpeas. It’s comforting, easy to make, and stores well for leftovers.
Pasta e Ceci is a true Italian staple—so popular in Rome that many households include it in their weekly rotation. It’s straightforward, flavorful, and adaptable.
Ready to cook? Gather your garbanzo beans and let’s go.
How to Make Pasta e Ceci
Begin by building flavor with aromatics: carrots, celery, onion, and garlic. An optional but highly recommended addition is miso paste; its bold umami can stand in for the savory depth pancetta would add.
Add canned tomatoes, tomato sauce, broth, and the chickpeas with their liquid. Don’t add the pasta yet—bring the mixture to a boil, cover, and simmer the chickpeas for 15 minutes to soften them and develop creaminess. After that initial simmer, add the pasta.
Ditalini is traditional in Pasta e Ceci, but small shapes like bowtie, macaroni, or other short pasta work equally well. When substituting pasta, match by weight rather than volume to keep the pasta-to-broth ratio correct.
Simmer the pasta uncovered for about 15 minutes, or until tender. Because pasta continues to absorb liquid, add extra broth or water as needed to reach your preferred consistency.
Pasta and Chickpeas Serving Suggestions
You can serve this more like a soup or thicker like a pasta dish—adjust the final amount of broth to suit your preference.
Finish with freshly grated Parmesan for richness. Pre-grated cheese from the fresh cheese section is fine; avoid canister-style Parmesan with anti-caking additives if you want optimal texture and melt.
One-Pot Pasta e Ceci (Pasta and Chickpeas)
In this simple, hearty, vegetable-forward dish, canned chickpeas simmer to soft, buttery perfection while pasta cooks in a tomato-based broth. Vegetarian (easily vegan) and ready in around 45–50 minutes.
- Prep Time:
15 minutes - Total Time:
50 minutes - Makes:
4–6 servings
Ingredients
- 3 tablespoons olive oil
- 2 large carrots, peeled and diced
- 1/2 medium onion, diced
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons miso paste (optional)
- 6 cups vegetable or chicken broth
- 1 (28-ounce) can diced tomatoes, not drained
- 1 tablespoon chopped fresh rosemary (or 1 1/2 teaspoons dried)
- 2 (15-ounce) cans garbanzo beans (chickpeas), not drained
- 8 ounces bowtie pasta (or other small pasta; substitute by weight)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving (omit to keep vegan)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add carrots, onion, celery, and garlic. Cook, stirring occasionally, until the onions soften, about 5 minutes.
- Whisk in miso paste (if using), broth, diced tomatoes, rosemary, and chickpeas with their liquid. Stir well, bring to a boil, then reduce heat to medium. Cover and simmer for 15 minutes to soften the chickpeas.
- Add the pasta and cook uncovered for another 15 minutes, or until the pasta and vegetables are tender. Add additional broth or water as the pasta cooks if needed to adjust consistency.
- For extra creaminess, puree 1 cup of the cooked pasta and chickpea mixture in a blender until smooth, then return it to the pot and stir to combine.
- Stir in the Parmesan cheese, adjusting liquid as needed. Serve immediately with a drizzle of olive oil and extra Parmesan if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Ingredient Notes
- Miso paste: Adds umami in place of pancetta. Omit for soy-free versions.
- Pasta: Substitute by weight rather than volume for best results.
- Vegan option: Use vegetable broth and skip the cheese.
Prep Ahead
- Chop carrots, celery, and onion up to five days in advance.
- Pre-measure dry ingredients for quicker assembly.
Little Helpers
Kids can help with age-appropriate tasks: measuring, adding ingredients to the pot, opening cans, or simple peeling and washing to encourage involvement and reduce picky eating.
Freezing Tips
To freeze, prepare the base without the pasta and cool completely. Freeze in an airtight container for up to six months. Defrost overnight and add pasta when reheating, cooking until the pasta reaches desired doneness.
Nutrition Notes
Nutrition values provided without the optional miso paste.
Nutrition
- Serving Size: 1/6 of recipe (about 2 cups)
- Calories: 403
- Sugar: 6 g
- Sodium: 1170 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 16 g
- Cholesterol: 5 mg
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