Italian 25 min Easy

Pasta e Ceci

A rustic Roman one-pot of pasta cooked with chickpeas.

Origin & Story

Pasta e ceci is cucina povera ('poor kitchen') at its finest, a hearty Roman dish that stretches a can of chickpeas and a handful of pasta into a filling meal.

Main Spices & Their Role

Rosemary

Infuses the broth with woody aroma.

Black pepper

Adds gentle bite.

Chilli flakes

Optional warmth.

Ingredients

150g short pasta
1 can chickpeas
2 garlic cloves
1 sprig rosemary
1 tbsp tomato paste
3 tbsp olive oil
Salt & pepper

Method

01
Soften garlic and rosemary in olive oil.
02
Stir in tomato paste, then the chickpeas and their liquid plus water.
03
Bring to a simmer and mash a few chickpeas to thicken.
04
Add the pasta and cook directly in the broth, stirring.
05
Season and serve loose and soupy with olive oil.

Veg & Vegan Alternatives

Vegetarian

This dish is already vegetarian.

Vegan

Already vegan — finish with olive oil rather than cheese.