Pasta e Ceci Recipe

Chickpeas and small pasta shells are used to make a simple and tasty dish called pasta e ceci.

– ¼ cup olive oil – 1 cup onion, diced – 2 tablespoons tomato paste – 3 cloves garlic, minced – 1 sprig rosemary, diced – ½ teaspoon red pepper flake – ½ teaspoon kosher salt – 2 15 ounce cans chickpeas, drained and rinsed – 4 cups chicken broth – 8 ounces ditalini pasta – parmesan for serving



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Heat olive oil in a Dutch oven on medium. After adding the onion, stir it several times until soft and clear, about five minutes.

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You can add the rosemary, red pepper flakes, tomato paste, and kosher salt to the onion. Add some water and stir. 

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Cook for two minutes. Turn the heat up to medium-high and add the chickpeas and broth. Bring the stuff together to a slow boil.

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Blend about a cup of the mixture with an immersion mixer. This thickens broth. Add ditalini and cook until al dente per package instructions. Top with Parmesan and serve.

Calories: 477kcal | Carbohydrates: 71g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 793mg | Potassium: 597mg | Fiber: 13g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 5mg 


Also See

Authentic Italian Mostaccioli Recipe