Pasta e Ceci (Pasta with Chickpeas)
Explore the world of Pasta e Ceci, a beloved Italian comfort food that turns simple ingredients into a masterpiece. This dish is a true reflection of Italian cooking - delicious, affordable, and full of flavor.
Equipment
- Large heavy-bottomed pot (preferably cast iron or ceramic)
- Sharp chef's knife
- Wooden spoon
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 x 14 oz can chickpeas drained and rinsed
- 12 oz ditalini pasta
- 4 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 small white onion diced
- 2 sprigs rosemary
- 2 tbsp tomato paste
- 60 ml dry white wine
- 2 cups vegetable stock
- Salt and chili flakes to taste
- 30 g grated Pecorino cheese
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Sauté the diced onion, minced garlic, and rosemary sprig until fragrant.
- Stir in tomato paste and deglaze the pan with dry white wine.
- Add chickpeas and vegetable stock, then simmer for 10 minutes.
- Stir in ditalini pasta and cook until al dente.
- Season with salt and chili flakes to taste.
- Finish with grated Pecorino cheese before serving.
- Serving Size: 200g
Notes
Use pre-cooked chickpeas for faster preparation.
Adjust consistency by adding more broth for a soupier texture or mashing some chickpeas for thickness.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 200gCalories: 448kcalCarbohydrates: 58gProtein: 22gFat: 14gSodium: 320mgPotassium: 480mgFiber: 11gSugar: 6g
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