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Pasta E Ceci Recipe

Recipe by Pedro M. A. Neves

Pasta e ceci is a rustic Italian peasant soup that combines tender chickpeas with small pasta shapes in a savory broth infused with garlic, tomato, and rosemary. This humble yet satisfying dish originates from Southern Italy and transforms simple pantry staples into a comforting, protein-rich main course. Traditionally served warm in shallow bowls, pasta e ceci embodies the Italian philosophy of cucina povera—making something delicious from minimal ingredients.

Ingredients

• 400 g canned chickpeas, drained and rinsed (or 300 g dried, soaked overnight and cooked)
• 200 g small pasta shapes (ditalini, elbow, or small shells)
• 4 tablespoons extra virgin olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 carrot, cut into small dice
• 1 celery stalk, cut into small dice
• 800 ml vegetable or chicken broth
• 400 g canned crushed tomatoes
• 1 teaspoon fresh rosemary leaves (or ½ teaspoon dried)
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

2. Add the minced garlic and fresh rosemary to the pot. Stir constantly for 30 seconds to 1 minute until fragrant, being careful not to let the garlic brown.

3. Pour in the crushed tomatoes and stir well to combine. Let simmer for 2-3 minutes to allow the tomatoes to begin breaking down and releasing their flavors.

4. Add the broth, drained chickpeas, ground cumin, and red pepper flakes if using. Stir to combine thoroughly. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.

5. Add the pasta to the pot and stir well to prevent sticking. Simmer uncovered for 8-10 minutes, stirring occasionally, until the pasta is tender but still maintains some texture. Add more broth or hot water if the soup becomes too thick.

6. Taste and adjust seasoning with salt and black pepper as needed. Remove from heat and stir in the fresh chopped parsley.

7. Ladle the pasta e ceci into shallow bowls. Drizzle with additional olive oil and top with grated Parmesan cheese if desired. Serve immediately while hot.

Substitutions

• Replace canned chickpeas with white beans or borlotti beans for a different texture and mild flavor variation
• Use gluten-free small pasta shapes (GF ditalini or shells) to make the dish suitable for gluten-free diets
• Substitute vegetable broth with fish or seafood broth for a more robust flavor profile
• Replace fresh rosemary with dried oregano or thyme for a different herbaceous note

Tips

• Do not overcook the pasta; it should remain al dente as it will continue to absorb liquid after removing from heat. If the soup seems too thick the next day, thin it with warm broth or water when reheating.
• For deeper flavor, sauté the pasta shapes in the hot oil with the soffritto (onion, carrot, celery) for 1-2 minutes before adding broth, which toasts the pasta lightly.
• This dish improves significantly when made a day ahead, allowing flavors to meld and develop. Store in an airtight container in the refrigerator for up to 4 days.

Pasta e ceci is a cornerstone of cucina povera, the cooking tradition of Southern Italy where families created nourishing meals from affordable, shelf-stable ingredients. The dish is particularly rooted in Campania and Apulia regions, where chickpeas and dried pasta are stored staples. It represents the resourcefulness and culinary wisdom of Italian home cooks who understood how to transform humble legumes and pasta into food that is both sustaining and deeply satisfying.

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