Background and History
Pasta e Ceci, also known as Chickpea and Pasta Stew, is a traditional Italian dish with roots in Roman and Southern Italian cuisine. This hearty and flavorful stew showcases the simplicity and versatility of Italian cooking. The combination of pasta and chickpeas creates a nutritious and satisfying meal that has been enjoyed for generations.
1 cup dried chickpeas, soaked overnight
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, peeled and diced
1 can (14 oz) crushed tomatoes
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup small pasta (such as ditalini or small shells)
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
Rinse and soak the dried chickpeas in water overnight. Drain before cooking.
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened.
Add Tomatoes and Broth
Stir in crushed tomatoes, vegetable broth, oregano, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
Add soaked chickpeas to the pot. Reduce heat to low, cover, and simmer for about 1.5 to 2 hours or until chickpeas are tender.
Add the small pasta to the pot and cook until al dente according to the package instructions.
Taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaf.
Serve: Ladle the stew into bowls, garnish with fresh parsley, and optionally sprinkle with grated Parmesan cheese.
(Per Serving – based on 6 servings)
Customize the stew by adding spinach, kale, or other greens for extra nutrition.
Drizzle with extra virgin olive oil before serving for added richness.
This dish tastes even better the next day, making it great for leftovers.
Gluten: Ensure you choose a gluten-free pasta if you have gluten allergies.
Check the vegetable broth and crushed tomatoes for any allergens or additives if you have specific dietary restrictions.