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  • Writer's pictureMichelle Iannelli-Rubin

Michy's Pasta e Ceci (Pasta with Chickpeas-Italian)

Updated: Jan 24, 2021

Pasta e ceci, the perfect answer to a cold, winter day! This classic pasta with chickpeas will warm you up. A quick, wholesome, & super easy weeknight meal that was a staple in my house growing up. Hearty & comforting, this Roman dish is flexible in how it’s prepared. Make it more like a soup or more like a stew, whatever you decide, don’t forget to finish each bowl with grated pecorino & red pepper flakes. Bon Appetit!


Pasta e Ceci (Italian Pasta and Chickpeas) 🇮🇹

(Serves 8)


-1 TBS olive oil

-1 med yellow onion, finely chopped

- 3 garlic cloves, finely chopped

- 2TBS chopped fresh basil

- Kosher salt and black pepper

- 1-28oz can SanMarzano peeled tomatoes

-2-15oz cans chickpeas, rinsed

-1-16oz box ditalini

Grated pecorino & red pepper flakes, for serving.


1. Heat oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic and cook 1 minute more. Season well with salt and pepper.

2. Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula. Bring to a boil, then lower heat to simmer.

3. While chickpeas are simmering, cook box of Ditalini pasta al dente.

4. Add 2 ladles of pasta water to chickpeas. Then add strained pasta. This is where you can be flexible and add more pasta water to make it soupy or less for a stew. You decide.

Top with grated Pecorino Romano & red pepper flakes.

Bon Apetit!

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