Description
Pasta e Ceci is a traditional Italian comfort food that combines hearty chickpeas with pasta in a savory broth, seasoned with aromatic herbs and spices. This dish is both nutritious and satisfying, perfect for a cozy meal.
Ingredients
Scale
- 1 pound dried chickpeas (or two 15-ounce cans of low-sodium chickpeas, drained and rinsed)
- 1/4 cup extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 sprig fresh rosemary
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 pound ditalini or other small pasta
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the Chickpeas:
- If using dried chickpeas: Place them in a large bowl, cover with water, and let them soak overnight. Drain and rinse before cooking.
- If using canned chickpeas: Drain and rinse them thoroughly.
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic, red pepper flakes, and rosemary sprig. Cook for an additional 1-2 minutes until fragrant.
- Add Tomato Paste and Deglaze:
- Stir in the tomato paste and cook for 1 minute.
- Pour in the white wine, scraping the bottom of the pot to release any browned bits. Cook until the wine is mostly absorbed, about 2 minutes.
- Add Tomatoes and Broth:
- Add the diced tomatoes and vegetable broth to the pot. Bring the mixture to a boil.
- Cook the Chickpeas:
- If using dried chickpeas: Reduce the heat to a simmer, cover, and cook for about 1 hour, or until the chickpeas are tender.
- If using canned chickpeas: Add them to the pot and simmer for 20-30 minutes to allow the flavors to meld.
- Add Pasta:
- Add the pasta to the pot and cook according to the package instructions until al dente.
- Season and Serve:
- Remove the rosemary sprig.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.
Notes
- For a thicker consistency, you can mash a portion of the chickpeas before adding the pasta.
- This dish is traditionally served with crusty Italian bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes (if using dried chickpeas) or 45 minutes (if using canned chickpeas)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian