Description

Pasta e Ceci is a traditional Italian chickpea and pasta stew that offers a comforting and hearty meal. With grated vegetables sautéed to enhance flavor, tender chickpeas, and small pasta shapes simmered in a savory broth with fresh herbs, this dish combines rustic textures and rich, satisfying tastes. Ideal for a cozy dinner, it’s finished with a spicy kick of cayenne pepper and a drizzle of olive oil for depth.

Ingredients

Units Scale

Chickpeas and Soaking

1 cup dry chickpeas
1 tablespoon baking soda

Vegetables

1 yellow onion
1 stalk celery
1 small zucchini
1 carrot

Herbs and Flavorings

1 sprig fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
1 fresh cayenne pepper, seeded and minced (or more to taste)
Salt and pepper to taste

Liquids and Oils

2 tablespoons olive oil
3 to 5 cups chicken broth, as needed
2 stewed, peeled tomatoes
1 tablespoon extra-virgin olive oil (for finishing)

Pasta

240g pasta ditalini, such as Barilla® Gluten Free Ditalini

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Instructions

Soak the Chickpeas: Rinse the dry chickpeas thoroughly under cool water, rubbing them in your hands to clean. Place them in a large stew pot and cover with water; add the baking soda and swirl to distribute it. Allow the chickpeas to soak for 8 hours or overnight to soften.
Rinse Post-Soak: The next day, drain the chickpeas through a strainer and rinse well under cold running water to remove any skins or discolored legumes. Set aside.
Prepare Vegetables: Using the large teeth of a cheese grater, grate the onion, celery, zucchini, and carrot. This technique imparts a delicate texture and flavor that differ from dicing.
Sauté Vegetables and Herbs: Heat 2 tablespoons of olive oil in the stew pot over medium heat. Add the grated vegetables and sauté for 1 minute. Incorporate the fresh sage, rosemary, and thyme, and continue to sauté, stirring occasionally, until the onions become soft and translucent, approximately 5 minutes.
Add Broth and Chickpeas: Pour in 3 cups of chicken broth, the soaked chickpeas, and the stewed peeled tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the chickpeas are tender, about 1 hour.
Add Pasta and Adjust Consistency: Stir in the ditalini pasta and add more broth as needed to maintain a thick, stew-like consistency. Cook until the pasta is tender but still has a slight bite, 8 to 10 minutes.
Season and Serve: Taste the stew and season with salt and black pepper accordingly. Remove from heat, divide the stew into serving bowls, and top each with the minced cayenne pepper and a drizzle of extra-virgin olive oil for a spicy and flavorful finish.

Notes

Pasta e Ceci is a classic Italian comfort food known for its hearty and rustic qualities.
If ditalini pasta is unavailable, you can substitute with broken spaghetti pieces or other small pasta shapes.
The grated vegetables create a unique texture and flavor compared to chopping, making this step crucial.
Adjust the amount of cayenne pepper to your spice preference.

Nutrition

Serving Size: 1 cup
Calories: 378 kcal
Sugar: 10 g
Sodium: 1172 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 8 g
Protein: 14 g
Cholesterol: 2 mg