Pasta e Ceci (Pasta with Chickpeas)

To make Pasta e Ceci with dried chickpeas, start by quick-soaking them. Rinse the dried chickpeas, then cover them with water and bring to a boil for about 2 minutes. Remove from heat, cover, and let them sit for an hour. After soaking, cook the chickpeas in fresh water until tender before adding them to the soup. This method enhances the flavor and texture of the dish.

If you don't have ditalini pasta on hand, you can substitute it with other small pasta shapes like elbow macaroni, orzo, or even broken spaghetti. Just keep in mind that cooking times may vary slightly, so adjust accordingly to ensure the pasta is cooked to your liking.

Yes, Pasta e Ceci can easily be made vegan by omitting the Parmesan rind and any cheese toppings. The dish is naturally rich in flavor from the chickpeas, vegetables, and herbs, making it a satisfying option for those following a vegan diet.

To store leftover Pasta e Ceci, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Just be aware that the pasta may become softer upon reheating, so you might want to cook the pasta separately and add it when serving.

Pasta e Ceci is a hearty dish on its own, but you can pair it with a simple green salad dressed with lemon and olive oil for a refreshing contrast. Crusty bread or garlic bread also complements the soup beautifully, allowing you to soak up the flavorful broth.