Pasta E Ceci Pasta with Chickpeas
Warm, comforting, and effortlessly nourishing, Pasta e Ceci (Pasta with Chickpeas) is the ultimate one-pot Italian dish perfect for weeknight dinners. This hearty recipe combines tender chickpeas, small pasta shapes like ditalini, and a savory tomato-infused broth, elevated by aromatic rosemary, bay leaf, and an optional parmesan rind for extra depth of flavor. The balance of creamy, starchy goodness and fragrant herbs makes it a soul-satisfying meal that's ready in just 40 minutes. Garnished with freshly grated parmesan and a sprinkle of parsley, this vegetarian classic is as wholesome as it is delicious. Ideal for fans of cozy, rustic Italian cooking, this dish is rich in nutrients and simplicity, offering a comforting bowl of protein-packed perfection.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 3 (minced) garlic cloves
- 1 (diced) celery stalk
- 2 tablespoons tomato paste
- 15 ounces (drained and rinsed) canned chickpeas
- 4 cups vegetable broth
- 1.5 cups dried pasta (small shapes like ditalini or elbow)
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 (optional, for extra flavor) parmesan rind
- 0.5 teaspoons (adjust to taste) salt
- 0.25 teaspoons (adjust to taste) black pepper
- 0.25 cups (for serving) grated parmesan cheese
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion, minced garlic, and diced celery. Sauté for 4-5 minutes until softened and fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Add the drained and rinsed chickpeas to the pot, and stir to coat them in the mixture.
Pour in the vegetable broth and add the rosemary sprig, bay leaf, and parmesan rind (if using). Bring the mixture to a boil.
Lower the heat to a simmer and add the dried pasta. Cook for about 10-12 minutes, stirring occasionally to prevent sticking.
Once the pasta is cooked to al dente, remove the rosemary sprig, bay leaf, and parmesan rind.
Season with salt and black pepper to taste, adjusting as needed.
Serve hot, garnished with grated parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 38.4 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3488 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
