Pasta e Ceci Recipe (Pasta with Chickpeas)

Pasta e ceci is an iconic Italian one-pot dish that's super easy to make and the very definition of comfort food. It has plump chickpeas and pasta cooked in a light broth infused with fresh rosemary, and it's absolutely delicious in its simplicity.

Pasta e ceci translates to "pasta and chickpeas," and it's a classic Italian dish that combines these two basic ingredients into a hearty and comforting meal.

It's a dish that embodies the Italian principle of "cucina povera," or "poor kitchen," highlighting the Italian knack for turning simple, readily available ingredients into something extraordinarily delicious.

This Italian chickpea soup often includes tomatoes, garlic, and rosemary, or other herbs to enhance its flavor, though the ingredients can vary by region and family traditions.

My version is inspired by the Roman-style pasta e ceci that is traditionally made without tomatoes.

Why you'll love this pasta with chickpeas recipe

• Effortless yet absolutely delicious — This chickpea soup is super easy to make but packs a ton of flavor.
• Wholesome ingredients — Pasta e ceci is made with clean, nutritious stuff that's as good for your body as it is delicious. It's hearty, healthy eating at its best.
• Budget-friendly — All about flavor without the high cost. This recipe proves you can have a tasty, satisfying meal without breaking the bank.

What goes into pasta e ceci soup

Olive oil — Use the best quality extra virgin olive oil you can in this recipe to get that rich and smooth aroma.

Onion, carrot and celery — These three vegetables are the holy trinity of soups, and they combine to create a soffrito. Aim for a uniform dice here to ensure even cooking.

Aromatics — Garlic and fresh rosemary are a match made in flavor heaven, and that's what makes this pasta with chickpeas recipe truly shine. Fresh thyme or oregano are other options for a unique flavor twist.

Chickpeas — Pasta e ceci is traditionally made with dried chickpeas soaked overnight and then cooked until tender before using them in the soup.

I'm all about a quick and easy dinner, though, so I used canned chickpeas here. Just make sure you drain and rinse them to eliminate saltiness (or simply use canned chickpeas without any added salt).

I add two cans of whole chickpeas to the soup and then stir in a third can of blended chickpeas. This is the secret to obtaining a super creamy pasta e ceci!

Vegetable broth — I typically use a low-sodium vegetable broth in this recipe to have more control over the saltiness. You can always adjust the seasoning at the end to suit your taste. If you're not vegan, you can also use chicken broth.

Pasta — Italians typically use pasta mista in this recipe, which is simply a mix of different pasta shapes. Pasta mista can be made at home by mixing various leftover pasta shapes, or you can buy it in stores.

Other options include ditalini, macaroni or orzo. Basically, any kind of small pasta would work just fine in pasta e ceci.

Fresh parsley — I like to finish off this pasta dish with a sprinkle of freshly chopped parsley, but fresh basil is another great choice.

How to make pasta e ceci

Heat the olive oil in a large pot over medium heat.

Once the oil is hot, add the onion, carrot and celery stalks. Cook for 8-10 minutes until softened.

Add the garlic and rosemary and continue to cook for 1-2 minutes, stirring often.

Next, drain and rinse two cans of chickpeas and add them to the pot. Let them cook for 1-2 minutes.

Add the vegetable broth and bring to a boil. Remove any foam that rises to the top.

Next, add the pasta. Reduce the heat to low and simmer for 10-15 minutes, or until the pasta is cooked through. Stir often to prevent the pasta from sticking to the bottom of the pot.

While the soup is cooking, blend the remaining can of chickpeas and their water in a blender.

Once the pasta is cooked, stir in the blended chickpeas and heat through.

Stir in the fresh parsley and season to taste with salt and pepper.

Serve hot with extra fresh parsley and freshly ground black pepper on top if you like.

How to make pasta e ceci in the Instant Pot

1. Turn the Instant Pot to the Sauté setting. Add the olive oil. Once it’s hot, throw in the onion, carrot, and celery. Sauté until the veggies are soft and the onions are translucent.
2. Add in the chopped garlic and rosemary and sauté for another minute or until aromatic.
3. Toss in the chickpeas and give it a good stir.
4. Pour in the vegetable broth. Stir again to combine, ensuring nothing is stuck to the bottom of the pot to avoid burning.
5. Add the pasta on top but don't stir it in – just let it sit on top.
6. Secure the Instant Pot lid and set the valve to the Sealing position.
7. Cook on high pressure for 5 minutes (it'll take about 10-15 minutes for the pot to come to pressure).
8. Once the cooking time is up, do a quick release of the pressure.
9. Open the lid carefully and give everything a good stir. The pasta will continue to cook a bit in the residual heat, so don’t worry if it looks a little underdone at first.
10. Season with salt and pepper to taste. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.

Leftovers and storage

• Place the cooled leftovers in an airtight container and pop it in the fridge. It'll keep well for up to 5 days.
• Warm it up on the stovetop over medium heat, stirring occasionally to keep the texture smooth. Add a splash of water or broth if it looks too thick.
• Pasta e ceci freezes well for up to 3 months. Allow it to cool down, then transfer it to freezer-safe containers or bags. To reheat, let it thaw overnight in the fridge and then warm it up on the stovetop.

Recipe notes and tips

• Amp up the veggie content by adding some spinach, kale, or Swiss chard towards the end.
• Make this pasta e ceci gluten-free by choosing a gluten-free pasta option.
• Stir in some tomato paste with the garlic for more flavor and extra color.
• Add some crushed red pepper flakes for a bit of heat.
• Grate a generous helping of Pecorino Romano or Parmesan cheese on top for an extra layer of flavor. For a dairy-free option, nutritional yeast makes a great substitute.
• It's best to make pasta e ceci in a heavy-bottomed pot or Dutch oven that evenly distributes heat, ensuring that the pasta cooks perfectly.

If you liked this pasta e ceci recipe, you might also like some of my other easy soup recipes with pasta:

• Pasta with Lentils (Pasta e Lenticchie)
• Lemon Chicken Orzo Soup
• Vegetable Stelline Soup
• Spring Minestrone Soup
• Italian Sausage Soup with Orzo and Kale

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