Pasta e Ceci: A Delicious and Authentic Italian Recipe

Pasta e Ceci, or pasta with chickpeas, is more than just a simple dish; it’s a warm hug in a bowl, a taste of Italian history, and a testament to the magic that happens when humble ingredients come together. Have you ever craved a meal that’s both comforting and surprisingly sophisticated? Something that whispers of sun-drenched Italian kitchens and generations of family tradition? Then look no further!

This rustic soup, hailing from the Lazio region around Rome, has been a staple for centuries. It’s a dish born of necessity, showcasing the resourcefulness of Italian cooks who transformed inexpensive ingredients into culinary masterpieces. Historically, Pasta e Ceci was peasant food, a hearty and filling meal that sustained families through long days of work. But don’t let its humble origins fool you; this dish is bursting with flavor and texture.

What makes Pasta e Ceci so beloved? It’s the creamy, almost velvety texture of the chickpeas, perfectly complemented by the al dente bite of the pasta. The savory broth, infused with garlic, herbs, and often a touch of chili, creates a symphony of flavors that dance on your palate. Plus, it’s incredibly easy to make! In under an hour, you can have a pot of this deliciousness simmering on your stove, ready to nourish your body and soul. Whether you’re looking for a quick weeknight dinner or a comforting weekend lunch, Pasta e Ceci is always a good idea.

Ingredients:

• 1 tablespoon olive oil, extra virgin
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• ½ teaspoon red pepper flakes (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed (reserve the aquafaba!)
• 4 cups vegetable broth (or chicken broth, if preferred)
• 1 cup ditalini pasta (or other small pasta shape)
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Grated Parmesan cheese, for serving (optional)
• 1 tablespoon lemon juice (optional)
• Drizzle of olive oil, for serving

Sautéing Aromatics and Building Flavor

1. First, grab a large pot or Dutch oven. Place it over medium heat. Add the olive oil. Once the oil is shimmering, add the chopped onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don’t let it brown too much! We want a nice, sweet base for our soup.
2. Next, add the minced garlic, dried rosemary, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. The rosemary will release its lovely aroma, filling your kitchen with warmth.
3. Now, it’s time to add the chickpeas. Add the drained and rinsed chickpeas to the pot. Stir them around to coat them with the onion, garlic, and spices. Cook for a couple of minutes, allowing the chickpeas to warm through and absorb some of the flavors.
4. Here’s a little secret for extra creamy Pasta e Ceci: take about 1/2 cup of the chickpeas and set them aside. We’ll use these later to create a creamy texture. You can either mash them with a fork or use an immersion blender to puree them.

Simmering the Soup

1. Pour in the vegetable broth (or chicken broth). Bring the mixture to a simmer. Add the pureed chickpeas (or mashed chickpeas) to the pot. This will help thicken the soup and give it a richer, creamier consistency.
2. Season with salt and freshly ground black pepper to taste. Remember that you can always add more seasoning later, so start with a little and adjust as needed.
3. Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes. This will allow the flavors to meld together and deepen. The longer it simmers, the more flavorful it will become!

Cooking the Pasta

1. Now, it’s time to add the pasta. Stir in the ditalini pasta (or your preferred small pasta shape) to the simmering soup. Make sure the pasta is fully submerged in the liquid.
2. Cook the pasta according to the package directions, usually about 8-10 minutes, or until it is al dente (slightly firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
3. While the pasta is cooking, check the consistency of the soup. If it’s too thick, add a little more broth or water to thin it out. If it’s too thin, you can let it simmer for a few more minutes, uncovered, to allow some of the liquid to evaporate.

Adding Aquafaba (Optional, but Recommended!)

1. This is where the aquafaba comes in! Aquafaba is the liquid from the can of chickpeas, and it’s a fantastic ingredient for adding creaminess and body to vegan dishes. It also works wonders in Pasta e Ceci!
2. Whisk the aquafaba vigorously until it becomes frothy and slightly thickened. This will take a few minutes. You can use a whisk or an electric mixer.
3. Gently stir the whipped aquafaba into the soup. This will create a lovely, creamy texture without adding any dairy. If you don’t have aquafaba, you can skip this step, but I highly recommend trying it if you can!

Finishing Touches and Serving

1. Once the pasta is cooked and the soup has reached your desired consistency, remove the pot from the heat.
2. Stir in the lemon juice (if using). The lemon juice will add a bright, fresh flavor to the soup.
3. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.
4. Ladle the Pasta e Ceci into bowls. Garnish with chopped fresh parsley and a drizzle of olive oil.
5. Serve immediately. You can also offer grated Parmesan cheese on the side for those who enjoy it.

Tips and Variations

• Make it Vegan: This recipe is naturally vegan if you use vegetable broth and omit the Parmesan cheese.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or spinach. Add them along with the onions and garlic.
• Use Different Pasta: While ditalini is the traditional pasta shape for Pasta e Ceci, you can use other small pasta shapes, such as elbow macaroni, shells, or orzo.
• Make it Spicy: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the soup.
• Add a Bay Leaf: For a deeper flavor, add a bay leaf to the soup while it’s simmering. Remember to remove it before serving.
• Use Fresh Rosemary: If you have fresh rosemary on hand, use about 1 tablespoon of chopped fresh rosemary instead of dried rosemary. Add it along with the garlic.
• Make it Ahead: Pasta e Ceci can be made ahead of time and stored in the refrigerator for up to 3 days. The pasta will absorb some of the liquid as it sits, so you may need to add a little more broth or water when reheating.
• Freezing: While you *can* freeze Pasta e Ceci, the pasta texture might change a bit. If you plan to freeze it, consider slightly undercooking the pasta initially. When reheating, add a splash of water or broth to compensate for any absorbed liquid.
• Creamy Texture Secret: For an even creamier texture, blend a larger portion of the chickpeas (maybe even half of them!) before adding them back to the soup. This will create a super smooth and velvety consistency.
• Garlic Infusion: For a more intense garlic flavor, you can infuse the olive oil with garlic before adding the onions. Simply heat the olive oil with a few cloves of smashed garlic over low heat for a few minutes, then remove the garlic before adding the onions.

Serving Suggestions

• Serve Pasta e Ceci as a hearty and comforting lunch or dinner.
• Pair it with a side of crusty bread for dipping into the broth.
• Add a simple green salad for a complete meal.
• Top with a dollop of ricotta cheese for extra creaminess (if not vegan).
• A sprinkle of toasted breadcrumbs adds a nice textural contrast.

Nutritional Information (Approximate, per serving)

Note: Nutritional information can vary depending on specific ingredients and portion sizes.

• Calories: 350-400
• Protein: 15-20g
• Fat: 10-15g
• Carbohydrates: 50-60g
• Fiber: 10-15g

Why This Recipe Works

This Pasta e Ceci recipe is a winner because it’s simple, flavorful, and satisfying. The combination of sautéed aromatics, tender chickpeas, and perfectly cooked pasta creates a comforting and delicious soup that’s perfect for any time of year. The use of aquafaba adds a creamy texture without any dairy, making it a great option for vegans and those with dairy sensitivities. Plus, it’s a budget-friendly meal that’s easy to customize to your liking.

Troubleshooting

• Soup is too thick: Add more broth or water to thin it out.
• Soup is too thin: Simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
• Pasta is overcooked: Be sure to cook the pasta al dente, as it will continue to cook in the hot soup.
• Soup is bland: Add more salt, pepper, or red pepper flakes to taste. You can also add a squeeze of lemon juice for brightness.
• Chickpeas are too firm: Make sure to use canned chickpeas that are already cooked. If they’re still too firm, you can simmer them for a longer period of time.

A Little History

Pasta e Ceci is a classic Italian dish, particularly popular in Rome and the Lazio

Conclusion:

This Pasta e Ceci recipe isn’t just another pasta dish; it’s a warm, comforting hug in a bowl, a taste of Italian tradition that’s surprisingly simple to create. From the satisfyingly creamy texture of the chickpeas to the perfectly al dente pasta, every bite is an explosion of flavor. It’s a dish that proves you don’t need a laundry list of ingredients or hours in the kitchen to create something truly special. I truly believe this recipe is a must-try for anyone looking for a quick, healthy, and incredibly delicious meal.

But the best part? It’s incredibly versatile! While I’ve shared my go-to method, feel free to experiment and make it your own. For a richer flavor, try adding a splash of dry white wine to the soffritto before adding the chickpeas. A pinch of red pepper flakes can add a delightful kick for those who like a little heat. And if you’re feeling adventurous, consider adding a dollop of pesto or a sprinkle of toasted breadcrumbs for extra texture and flavor.

Serving suggestions are endless! This Pasta e Ceci is fantastic on its own as a hearty lunch or light dinner. You can also pair it with a simple side salad for a more complete meal. A crusty piece of bread is perfect for soaking up all that delicious sauce. For a more elegant presentation, garnish with a drizzle of olive oil, a sprinkle of fresh parsley, and a grating of Parmesan cheese (though purists might argue against the cheese!).

If you’re looking to make it a bit more substantial, consider adding some grilled chicken or shrimp. This transforms it from a simple pasta dish into a complete and satisfying protein-packed meal. Another great addition is some wilted spinach or kale, adding a boost of nutrients and a lovely green hue.

Don’t be afraid to play around with the pasta shape either! While ditalini is traditional, other small pasta shapes like orzo, elbows, or even broken spaghetti work beautifully. The key is to choose a shape that will hold the sauce well and provide a satisfying bite.

I’m so confident that you’ll love this recipe. It’s become a staple in my own kitchen, and I can’t wait for you to experience the joy of making and enjoying it yourself. It’s a dish that’s perfect for busy weeknights, cozy weekends, or any time you’re craving a taste of Italy.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get cooking! I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments below! Let’s create a community of Pasta e Ceci lovers and inspire each other with our culinary creations. I can’t wait to see what you come up with! Buon appetito!

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