Pasta e Ceci (Italian Pasta and Chickpea Stew) Recipe
Pasta e Ceci is a comforting Italian pasta and chickpea stew featuring tender ditalini pasta simmered in a flavorful broth infused with garlic, rosemary, kale, and Pecorino Romano cheese. This hearty, nutritious dish blends creamy chickpeas with vibrant greens, making it perfect for a cozy meal any time of year.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 Tbsp. extra-virgin olive oil, plus more for garnish
- 1 cup finely chopped yellow onion
- 1 sprig fresh rosemary
- 3 Tbsp. tomato paste
- 3 garlic cloves, minced
- 1/4 to 1/2 tsp. crushed red pepper flakes
- 1 (15-oz.) can chickpeas, drained and rinsed
- 6 cups vegetable or chicken broth
- 1 cup dry ditalini pasta
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 packed cups stemmed and finely chopped kale leaves or escarole
- 1/3 cup freshly grated Pecorino Romano cheese, plus more for garnish
Instructions
- Sauté aromatics: Heat 3 Tbsp. olive oil in a large soup pot or Dutch oven over medium heat. Add the finely chopped yellow onions and the rosemary sprig, cooking for 6 to 7 minutes until the onions soften and become translucent.
- Add tomato paste and spices: Stir in the tomato paste, minced garlic, and crushed red pepper flakes. Continue cooking for 3 more minutes, stirring occasionally, to allow the tomato paste to caramelize and develop deeper flavor.
- Incorporate chickpeas: Add the drained chickpeas to the pot and stir to coat with the aromatic mixture. Use the back of a fork or spoon to mash about half of the chickpeas to help create a creamier broth. Sauté the chickpeas for 3 minutes.
- Add broth and pasta: Pour in the vegetable or chicken broth, stirring to release any browned bits stuck to the bottom of the pot. Bring the mixture to a boil, then add the ditalini pasta. Season with kosher salt and black pepper. Reduce heat slightly to maintain a simmer.
- Simmer pasta: Let the soup simmer uncovered for about 10 minutes, or until the pasta is al dente.
- Add greens and cheese: Remove the rosemary sprig, then stir in the chopped kale or escarole and the grated Pecorino Romano cheese. Continue cooking uncovered for about 2 minutes until the greens are wilted. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra grated Pecorino Romano cheese and a drizzle of olive oil. Serve warm for a hearty meal.
Notes
- If not keeping the stew vegetarian, topping with crispy fried pancetta is delicious. Alternatively, melt anchovies into the garlic and onion sauté for additional umami.
- To store: Let soup cool to near room temperature, then transfer to an airtight container. Refrigerate for up to 4 days.
- To reheat: Best warmed on stovetop with a little added water or broth to adjust thickness. Alternatively, microwave individual portions, stirring every 30 seconds until heated through.
- To freeze: Cool completely then transfer to a freezer-safe gallon zip-top bag. Freeze flat for up to 3 months. Thaw overnight in fridge before reheating.
