Name: T Marie's Ristorante Italianos Pasta E Ceci Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbs extra-virgin olive oil; 3 count garlic cloves, thinly sliced; 1 count shallot, finely chopped; 1 tsp fresh rosemary, leaves chopped; 1 tsp fresh thyme leaves; 1 tsp crushed red pepper flakes; 1 tsp sea salt; 0.5 tsp black pepper, freshly ground; 0.5 cups dry white wine; 2 tbs tomato paste; 4 cups low-sodium vegetable or chicken broth; 0.5 cups water (as needed); 2 cups canned chickpeas (drained and rinsed); 1 cups small pasta (ditalini, tubetti, or elbows); 1 tbsp fresh lemon juice; 0.25 cups grated pecorino romano or parmesan (optional); 1 tsp extra-virgin olive oil (to finish); 2 tbs fresh parsley, chopped

Pasta e ceci (“pasta with chickpeas” in Italian) is a classic and comforting one-pot dish that makes the most out of simple ingredients — in just 30 minutes. The garlicky thyme- and rosemary-scented broth gets a subtle umami boost from tomato paste and bright acidity from white wine.

Heat a 4- to 5-quart heavy pot over medium heat. Add 3 tablespoons extra-virgin olive oil. When the oil is shimmering, add the sliced garlic, chopped shallot, chopped rosemary, thyme leaves, crushed red pepper flakes, and 1 teaspoon sea salt. Sauté, stirring frequently, until the shallot is translucent and the garlic is fragrant and just beginning to color, about 3–4 minutes. Scrape any browned bits from the bottom of the pot.

Warm the oil and sauté aromatics

Add 1/2 cup dry white wine to deglaze the pot. Increase heat to medium-high briefly and scrape the bottom with a wooden spoon, letting the wine reduce by about half, about 2 minutes.

Stir in 2 tablespoons tomato paste and cook, stirring, 1 minute to deepen its flavor. Pour in 4 cups low-sodium vegetable or chicken broth and 1/2 cup water, stirring to combine and dissolve the tomato paste. Bring the mixture to a gentle simmer.

Build the broth

Add the 2 cups drained, rinsed chickpeas to the simmering broth. Reduce heat to maintain a gentle simmer and cook, uncovered, for 8 minutes to allow the chickpeas to warm through and begin to infuse the broth.

Add chickpeas and simmer

Stir in 1 cup small pasta (ditalini, tubetti, or elbows). Increase heat slightly to return to a simmer. Cook, uncovered, stirring frequently to prevent sticking, until the pasta is al dente and the broth has thickened slightly, about 8–10 minutes depending on pasta size. If the pot becomes too thick before the pasta is cooked, add up to 1/4–1/2 cup additional hot water or broth to reach your desired consistency.

Cook the pasta in the broth

Taste and season with 1/2 teaspoon freshly ground black pepper and additional salt if needed. The pasta and chickpeas should be seasoned through; adjust to taste.

Remove the pot from the heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, and 2 tablespoons chopped fresh parsley. If using, stir in 1/4 cup grated pecorino romano or parmesan for creaminess and umami. Let sit 1 minute so flavors meld.

Finish with brightness and cheese

Ladle Pasta e Ceci into bowls, drizzle each serving with a little extra-virgin olive oil and scatter additional parsley or cheese if desired. Serve hot.

extra-virgin olive oil

garlic cloves, thinly sliced

shallot, finely chopped

fresh rosemary, leaves chopped

fresh thyme leaves

crushed red pepper flakes

sea salt

black pepper, freshly ground

dry white wine

tomato paste

low-sodium vegetable or chicken broth

water (as needed)

canned chickpeas (drained and rinsed)

small pasta (ditalini, tubetti, or elbows)

fresh lemon juice

grated pecorino romano or parmesan (optional)

extra-virgin olive oil (to finish)

fresh parsley, chopped

Pasta e Ceci

Make Pasta E Ceci Recipe in just 30m. Pasta e ceci (“pasta with chickpeas” in Italian) is a classic and comforting one-pot dish that makes the most out of simple ingredients — in just 30 minutes. The garlicky thyme- and rosemary-scented broth gets a subtle umami boost from tomato paste and bright acidity from white wine.

Pasta E Ceci Recipe

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