We’re big fans of the ancient chickpea, that protein-packed morsel whose sweet, nutty taste stands out from other beans. And its charming round shape complements specialty pastas. So it’s no wonder that Italians created pasta e ceci (pasta with chickpeas), a beloved comfort food made in a simple, classic Italian style.
Recipephany’s Italian-in-Residence, Dan, makes the quintessential pasta e ceci using traditional ingredients and techniques. He gets so many requests for his version I’m embarrassed it has taken me so long to post it.
“I love this as a pasta dish,” Dan says, “but it also doubles as a soup when you add more broth.” Both ways qualify as true Italian pasta e ceci.
So go no further than your pantry for a simple, quick, inexpensive, and satisfyingly delicious meal. It will make you feel good on so many levels.
Dan’s Pasta e Ceci (Pasta with Chickpeas)
- 2 16-ounce cans chickpeas
- 1 pound ditalini pasta
- Olive oil, for sautéing and for enriching the sauce
- 1 garlic clove, peeled and smashed
- Pancetta, diced (optional)
- 1 small onion, finely diced
- 3 stalks of celery, finely diced
- 2 carrots, finely diced
- Dash of red pepper flakes (optional)
- Sprig rosemary
- Sage leaves
- Chicken or veggie broth or bouillon (optional)
- 1 fresh tomato or a few cherry tomatoes, julienned (optional)
- Salt and pepper to taste
- Pasta water, reserved
1. Heat a generous splash of olive oil in a big frying pan. Lightly brown smashed garlic, then remove.
2. Lightly brown a small amount of pancetta (if used), for some flavor and texture.
3. Add onion, celery, carrots, uncut herbs and red pepper (if using) to pan and cook slowly. This creates a soffrito, the base for the sauce. Remove herbs when the veggies are soft.
4. Toss in the chick peas from both cans, and the water from one can. Reserve the water from the other can.
5. Add a little bit of broth or bouillon if you please. If using bouillon, don’t salt until you’ve tasted the final sauce. Simmer to reduce.
6. Meanwhile, cook the ditalini al dente and add the pan. Save the pasta water.
7. If you like, add julienned tomatoes. Moisten the sauce with either more chickpea water, broth, or pasta water, but do not make it soupy. Add more olive oil if you’d like a richer sauce.
8. Finally, salt and pepper to taste. Serve with grated cheese of choice and maybe more freshly ground pepper.
