A flavorful Italian soup made with chickpeas, vegetables, and pasta, enhanced with aromatic herbs and a touch of Parmesan.
Ingredients
Main Ingredients
- 2cupcooked chickpeas
- 1canchickpeas (15 oz)
- 2tbspextra-virgin olive oil
- 1clovegarlic
- 1piecesmall hot pepper or pinch of red pepper flakes
- 1piececarrot
- 1piececelery stalk
- 1pieceonion
- 1cuptomato passata
- 6cupwater or vegetable broth
- 1pieceParmesan rind
- 2cupditalini pasta
- 1pinchsalt
How to make Pasta e Ceci (Pasta with Chickpeas)
Prepare the Chickpeas
If using dried chickpeas, quick-soak them and cook until tender. If using canned chickpeas, strain them and reserve the liquid.
Sauté the Vegetables and Aromatics
Finely chop the carrot, celery, and onion. Cook them in olive oil with crushed garlic until softened.
Stir in finely chopped fresh rosemary and a pinch of hot pepper.
Add the Tomatoes and Chickpeas
Stir in tomato passata and chickpeas, plus a ladleful of water, broth, or chickpea cooking liquid.
If desired, purée 1/2 cup chickpeas with a splash of their cooking liquid and add to the soup.
Simmer the Soup
Bring the soup to a boil, lower the heat, cover partially, and simmer until the tomato purée is partly cooked and the liquid has reduced.
Add Liquid and Parmesan Rind
Pour in water or broth to make 6 cups in total. Add a pinch of salt and the Parmesan rind.
Cook the Pasta
Bring the liquid to a simmer, add ditalini pasta, and cook until the pasta is just tender.
Finish and Serve
Ladle the pasta e ceci into bowls, drizzle with extra-virgin olive oil, and serve.
Tips & Tricks
For more flavor, use homemade chickpeas instead of canned.
Adjust the amount of liquid for a thicker or thinner soup.
Save Parmesan rinds in the freezer for use in soups.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...