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Italian · Lunch, dinner

Pasta e Ceci

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Pasta e ceci is a rustic Italian pasta-and-chickpea dish with regional versions from Rome to the south. It can be brothy or thick; this easy version lands between soup and pasta.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cans chickpeas, drained
  • 1 l vegetable stock
  • 250 g small pasta
  • Rosemary, salt, and pepper

How to cook

  1. Soften onion and garlic in oil. Stir in tomato paste and rosemary.
  2. Add chickpeas and stock; mash about one quarter of the chickpeas for body.
  3. Bring to a simmer, add pasta, and cook until tender, stirring often. Add water as needed and season.

Recipe photographs link to their original publishers.