This pasta e ceci recipe is a quick and easy take on a classic Italian dish that is hearty, flavorful, and sure to please the whole family. This version is also vegan and can easily be made gluten-free using gluten-free pasta.
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What is pasta e ceci?
Pasta e ceci, which translates to pasta and chickpeas in English (two of my favorite foods), is a traditional Italian dish hailing from Rome.
It can be considered a thick soup, stew or pasta dish.
There are countless ways to make it, some more brothy than others.
In this recipe, I've included an option to add more broth if preferred.
I've also kept it super simple using all pantry items.
And, it takes just 20 minutes to make using one pot!
Ingredients you'll need
- Olive Oil
- Minced Garlic (you can use a garlic press to make it even easier)
- Canned Stewed Tomatoes (I used Muir Glen)
- Dried Parsley
- Vegetable Broth (use low sodium if desired)
- Canned Chickpeas
- Elbow Pasta, Ditalini or Shells (traditional or gluten-free; I used Jovial brand brown rice elbows)
- Sea Salt
- Freshly Ground Black Pepper
How to make pasta e ceci
Heat olive oil over medium heat.
Add the garlic and cook over medium heat until fragrant but not burnt (about 1-2 minutes).
Add the stewed tomatoes.
Keep cooking over medium heat while breaking up the tomatoes with a wooden spoon (or you can use a stainless steel spoon if you are using a stainless steel pot rather than a non-stick one).
Stir in the parsley and cook over medium heat for 3 minutes, stirring occasionally.
Add the broth and bring to a boil.
Once boiling, stir in the chickpeas and the pasta and lower the heat to medium high.
Cook until pasta is tender, stirring occasionally, about 10 minutes depending on what pasta you are using, stirring occasionally.
Add salt and pepper to taste.
Ideas for serving pasta and chickpeas
Serve garnished with black pepper, vegan Parmesan (store-bought or our homemade pumpkin seed Parm), crushed red pepper flakes, and/or fresh chopped parsley.
Enjoy alone, with some fresh bread, or with a side salad topped with our vegan Italian dressing or oil-free lemon dressing.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Note that as the pasta e ceci sits in the fridge, the pasta will continue to soak up the broth, so you might need to add a little more broth when reheating.
Reheat in the microwave or on the stovetop until thoroughly warmed.
More Italian-inspired vegan recipes
Pasta e Ceci (Pasta and Chickpeas)
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced (you can use a garlic press to make it even easier)
- 2 (14.5 oz) cans stewed tomatoes (I used Muir Glen)
- 1 teaspoon dried parsley
- 4-5 cups vegetable broth (use low sodium if desired; use amount depending on preference)
- 1 (15 oz.) can chickpeas (aka garbanzo beans), drained and rinsed
- 6 oz elbow pasta, shells or ditalini (traditional or gluten-free; I used Jovial brand brown rice elbows)
- fine sea salt to taste
- freshly ground black pepper to taste
- optional, for garnish: more black pepper, vegan Parmesan, crushed red pepper flakes, fresh chopped parsley
Instructions
- Heat olive oil in a 4-qt. saucepan over medium heat. Add the garlic and cook over medium until fragrant but not burnt (about 1-2 minutes).
- Add the tomatoes. Keep cooking over medium heat while breaking up the tomatoes with a wooden spoon (or you can use a stainless steel spoon if you are using a stainless steel pot rather than a non-stick one).
- Stir in the parsley and cook over medium heat for 3 minutes, stirring occasionally.
- Add the broth and bring to a boil (start with 4 cups but note that the pasta absorbs most of the liquid so if you want the dish on the brothier side, use up to 1 more cup).
- Once boiling, stir in the chickpeas and the pasta and lower the heat to medium high. Cook until pasta is tender, about 10 minutes depending on what pasta you are using, stirring occasionally. Add salt and pepper to taste.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
Nutrition
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