Pasta e ceci is a one-pot Italian chickpea and pasta dish that is somewhere between a soup and stew. Finishedwith generous drizzles of good olive and grated parmesan cheese, this is a filling and delicious meal that will satisfy and warm you from the inside out.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
115-oz. can chickpeas, drained and rinsed
3Tablespoonsextra-virgin olive oil plus more for drizzling
1medium yellow onion, finely diced(about 1 cup)
1stick of celery, finely diced (optional)
3garlic clovesthinly sliced or 2 cloves minced
½tsp.each kosher salt and black pepperor more to taste
3Tablespoonstomato paste
1small sprig fresh rosemary(optional, but don't use dried)
1/4teaspooncrushed red pepper flakes(optional)
6cupswater, or low-sodium vegetable or chicken broth
small rind of parmesan cheese (optional - see notes)
200gramsdry ditalini pasta(about 1 2/3 cups)
⅓cupfreshly grated Pecorino Romano cheese plus more for garnish
Instructions
Drain and rinse the chickpeas. Set aside.
Heat 3 tablespoons olive oil in a large heavy-bottomed pan over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly soft and fragrant, about 3 minutes. Stir in the garlic, 1/2 teaspoon salt and black pepper to taste and cook 1 minute more.
Add the tomato paste and cook until the colour darkens and caramelizes slightly, about 1 to 2 minutes. Stir in the chickpeas, rosemary and red pepper flakes, if using. Toss to coat.
Pour in the water or broth and the parmesan rind, if using. Stir well to deglaze the pan and bring to a boil. Once water is boiling, remove the rosemary sprig or leave it in if you really enjoy rosemary (**see notes).
Add the pasta and lower to a simmer. Cook, uncovered, until pasta is al dente, about 10 minutes or so. Stir often to make sure the pasta isn't sticking to the bottom of the pan. At this point, the stew will be quite thick and will continue to thicken so add a bit more water or broth if you prefer it brothier.
Remove the parmesan rind and taste for seasoning adding a pinch more salt and pepper, if necessary. Ladle the stew into bowls and garnish each with grated cheese and a generous drizzle of olive oil.
Notes
*Parmesan rind: If you keep parmesan rinds in your freezer, this is a great place to use it. A parmesan rind is a wonderful way to add umami-rich flavours to any dish. If you don't have any rinds available, simply finish the served dish with a more generous sprinkle of grated parmesan. You can also use Pecorino Romano cheese.**Rosemary: The fresh rosemary can overpower the dish when left in for too long. Unless you love rosemary, it is probably best to remove it once you add the water. Pasta e ceci is best eaten immediately but leftovers will keep well for a few days. It can also be frozen for later use.
To store: Transfer cooled stew to an airtight container and refrigerate for up to 4 days.
To reheat: For best results, reheat the soup/stew on the stovetop; Add a few splashes of water or broth and reheat gently in a saucepan over medium heat just until warmed through. Alternatively, heat each individual serving in the microwave.
To freeze: Allow pasta e ceci to cool completely then transfer to an airtight container, or ziplock bag, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.