{"id":8283,"date":"2025-02-23T21:14:07","date_gmt":"2025-02-24T02:14:07","guid":{"rendered":"http:\/\/recipephany.com\/?p=8283"},"modified":"2025-02-23T21:20:12","modified_gmt":"2025-02-24T02:20:12","slug":"pasta-e-ceci-pasta-with-chickpeas","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=8283","title":{"rendered":"Pasta e Ceci (Pasta with Chickpeas)"},"content":{"rendered":"\n

We\u2019re 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\u2019s no wonder that Italians created pasta e ceci (pasta with chickpeas), a beloved comfort food made in a simple, classic Italian style. \u00a0<\/p>\n\n\n\n

Recipephany\u2019s Italian-in-Residence, Dan, makes the quintessential pasta e ceci using traditional ingredients and techniques. He gets so many requests for his version I\u2019m embarrassed it has taken me so long to post it.<\/p>\n\n\n\n

\u201cI love this as a pasta dish,\u201d Dan says, \u201cbut it also doubles as a soup when you add more broth.\u201d Both ways qualify as true Italian pasta e ceci.<\/p>\n\n\n\n

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.  <\/p>\n\n\n

Dan’s Pasta e Ceci (Pasta with Chickpeas)<\/span><\/strong><\/h3>\n\n\n
    \n
  • 2 16-ounce cans chickpeas<\/li>\n\n\n\n
  • 1 pound ditalini pasta<\/li>\n\n\n\n
  • Olive oil, for saut\u00e9ing and for enriching the sauce<\/li>\n\n\n\n
  • 1 garlic clove, peeled and smashed<\/li>\n\n\n\n
  • Pancetta, diced (optional)<\/li>\n\n\n\n
  • 1 small onion, finely diced<\/li>\n\n\n\n
  • 3 stalks of celery, finely diced<\/li>\n\n\n\n
  • 2 carrots, finely diced<\/li>\n\n\n\n
  • Dash of red pepper flakes (optional)<\/li>\n\n\n\n
  • Sprig rosemary<\/li>\n\n\n\n
  • Sage leaves<\/li>\n\n\n\n
  • Chicken or veggie broth or bouillon (optional)<\/li>\n\n\n\n
  • 1 fresh tomato or a few cherry tomatoes, julienned (optional)<\/li>\n\n\n\n
  • Salt and pepper to taste<\/li>\n\n\n\n
  • Pasta water, reserved<\/li>\n<\/ul>\n\n\n\n

    1. Heat a generous splash of olive oil in a big frying pan. Lightly brown smashed garlic, then remove.<\/p>\n\n\n\n

    2. Lightly brown a small amount of pancetta (if used), for some flavor and texture.<\/p>\n\n\n\n

    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.  <\/p>\n\n\n\n

    4. Toss in the chick peas from both cans, and the water from one can. Reserve the water from the other can.<\/p>\n\n\n\n

    5. Add a little bit of broth or bouillon if you please. If using bouillon, don\u2019t salt until you\u2019ve tasted the final sauce. Simmer to reduce.<\/p>\n\n\n\n

    6. Meanwhile, cook the ditalini al dente<\/em> and add the pan. Save the pasta water.<\/p>\n\n\n\n

    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\u2019d like a richer sauce.<\/p>\n\n\n\n

    8. Finally, salt and pepper to taste. Serve with grated cheese of choice and maybe more freshly ground pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"

    We\u2019re 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\u2019s no wonder that Italians created pasta e ceci (pasta with chickpeas), a beloved comfort food made in a simple, classic Italian style. \u00a0 Recipephany\u2019s Italian-in-Residence, Dan, makes the quintessential pasta e ceci using traditional ingredients and techniques. He gets so many requests for his version I\u2019m embarrassed it has taken me so long to post it. \u201cI love this as a pasta dish,\u201d Dan says, \u201cbut it also doubles as a soup when you add more broth.\u201d 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) 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\u2019t salt until you\u2019ve 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\u2019d like a richer sauce. 8. Finally, salt and pepper to taste. Serve with grated cheese of choice and maybe more freshly ground pepper.<\/p>\n","protected":false},"author":1,"featured_media":8285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[332,644,426,757],"tags":[],"class_list":["post-8283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-pasta","category-vegetable","category-vegetarian"],"yoast_head":"\nPasta e Ceci (Pasta with Chickpeas) - Recipephany<\/title>\n<meta name=\"description\" content=\"Go no further than your pantry for this simple, inexpensive, and satisfyingly delicious Italian meal, pasta e ceci (pasta with chickpeas).\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=8283\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta e Ceci (Pasta with Chickpeas) - 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