Description
A comforting and rustic Italian pasta e ceci made with tender pasta, hearty chickpeas, and a rich tomato broth for a simple yet deeply satisfying meal.
Ingredients
2 cups cooked chickpeas (or 1 can, drained and rinsed)
200g short pasta (ditalini or small shells)
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 can (400g) crushed tomatoes
4 cups vegetable broth
1 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste
Grated Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sautéing until soft and fragrant.
- Stir in crushed tomatoes, chickpeas, and dried rosemary. Cook for 2–3 minutes to blend flavors.
- Pour in vegetable broth and bring to a gentle simmer.
- Add the pasta directly to the pot and cook for about 10 minutes, stirring occasionally, until al dente.
- Season with salt and black pepper to taste.
- Adjust consistency by simmering longer for thicker texture or adding more broth for a soupier consistency.
- Serve hot, topped with grated Parmesan if desired.
Notes
Mash a few chickpeas to naturally thicken the broth.
Add red pepper flakes for gentle heat.
Stir in fresh spinach at the end for added nutrition.
Pasta absorbs liquid as it sits; add extra broth when reheating.
Drizzle extra virgin olive oil on top before serving for added richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 5 mg
