Name: Pasta e Ceci
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup Dried chickpeas; 1 cup Pasta (small shapes like ditalini or elbow); 2 tablespoons Olive oil; 4 cloves Garlic (minced); 1 medium Onion (chopped); 1 tablespoon Fresh thyme (chopped); 1 tablespoon Fresh rosemary (chopped); 2 tablespoons Tomato paste; 1 cup White wine; 4 cups Vegetable broth; to taste Salt; to taste Black pepper; to taste Parmesan cheese (grated, for serving)

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.

If using dried chickpeas, soak them overnight and cook them until tender. If using canned chickpeas, drain and rinse them.

Prepare the Chickpeas

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, thyme, and rosemary, cooking for an additional 1-2 minutes until fragrant.

Sauté Aromatics

Stir in the tomato paste and cook for 2 minutes. Pour in the white wine, scraping the bottom of the pot to deglaze, and let it simmer for about 3 minutes.

Add Tomato Paste and Wine

Add the cooked chickpeas, vegetable broth, salt, and pepper to the pot. Bring to a boil.

Combine Ingredients

Once boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

Once the pasta is cooked, taste and adjust seasoning. Serve hot, garnished with grated Parmesan cheese if desired.

pasta e ceci

Recipe information

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