Pasta e Ceci: A Hearty Italian Chickpea and Pasta Stew

Published: February 6, 2020

Total Time: 30 minutes (prep + cooking)

Ingredients

For 4 servings

• 3 tablespoons (45 ml) extra virgin olive oil, plus extra for drizzling

• 1 medium yellow onion (finely chopped)

• 3 garlic cloves (minced)

• 2 teaspoons fresh rosemary (chopped)

• ½ teaspoon red pepper flakes (adjust to taste)

• Kosher salt and freshly ground black pepper

• 1 cup canned whole tomatoes (drained; 15-ounce can, liquid reserved for optional use)

• 1 (15-ounce/425 g) can chickpeas (rinsed and drained; reserve ¼ cup brine for extra flavor)

• 1 cup ditalini pasta (or substitute elbow macaroni for texture variation)

• 4 cups roughly chopped greens (escarole, Tuscan kale, or radicchio)

• Grated Pecorino Romano cheese (for serving)

Preparation Steps

Step 1: Sauté Aromatics

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and sauté, stirring occasionally, until translucent and softened (4–5 minutes; avoid browning). Add minced garlic, rosemary, and red pepper flakes. Cook 1 minute to release aromas (garlic will sizzle; do not burn). Season generously with salt and pepper.

Step 2: Combine Tomatoes and Chickpeas

Add drained canned tomatoes, breaking them gently with a spoon to release pulp (this boosts texture). Smash ~½ cup of chickpeas against the pot’s side to create subtle thickening while leaving whole beans for bite. Simmer 2 minutes to meld flavors.

Step 3: Cook Pasta in Optimized Liquid

Add 3 cups water (or ½ cup tomato liquid + 2½ cups water for depth). Bring to a boil, then add ditalini. Stir to prevent sticking. Simmer 10 minutes (al dente). If dry, add ½–1 cup water/broth. Season with salt/pepper.

Step 4: wilt Greens and Finish

Stir in chopped greens. Cook 1–2 minutes until wilted. Taste and adjust salt/pepper.

Step 5: Serve

Ladle into bowls, top with grated Pecorino and a drizzle of olive oil.

Pro Tips for Perfection

• Liquid Boost: Use chickpea brine or tomato juice (from drained cans) to replace ½ cup water for richer umami.

• Greens Flexibility: Substitute kale/radicchio for escarole; add butterbeans for creaminess.

• Texture Balance: Reserve ¼ cup whole chickpeas for the final step to retain crunch.

Reader Comments

“Added lavender instead of rosemary (oops!). Result: stress-reducing aromatherapy stew. Pro tip: Easy on the gin.”

“Use chickpea brine + tomato juice for broth! Flavor skyrocketed.”

“Adjusted broth to 5 cups (was too dry). Will add parmesan rind next time.”

“Flavorful and light! Used chicken stock + fennel sausage for extra depth.”

Enjoy this comforting, adaptable Italian classic—perfect for weeknights or cozy weekends! 🍝