Pasta e Ceci (Pasta with Chickpeas)

Pasta e Ceci is a popular dish in many regions of Central and Southern Italy. The name simply translates to pasta with chickpeas. As with many other traditional recipes, there are countless variations, and almost every family has their own. The version I suggest here is characterized by the use of broken fettuccine (or other egg pasta such as tagliatelle), and the aroma of rosemary and extra virgin olive oil. You’ll also commonly find this recipe in many areas of Tuscany.

What’s the History of Pasta e Ceci?

Pasta e Ceci with its humble recipe has a humble history as well in the cucina povera, or “poor kitchen,” traditions of Italy. Its origins trace back to ancient Roman times where chickpeas were a staple food. Because this ingredient was readily available and inexpensive, recipes using chickpeas became a must for the Romans. Over centuries this simple combination of pasta and chickpeas kept evolving. Now it’s seen as a comforting and nourishing meal. Along with its popularity, regional variations came about with some areas adding tomatoes, garlic, or rosemary. Some regions also thickened the broth with a soffritto or a roux to make something like a stew.

Pasta e Ceci (Pasta with Chickpeas)

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• Author: Sara Ghedina
• Yield: Serves 4

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Description

The addition of chickpeas bulks up this pasta dish for a filling dinner.

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Ingredients

Scale 1x2x3x

• 1/2 lb dried chickpeas
• 2–3 garlic cloves
• 2 tbsp extra virgin olive oil
• 2 1/2 cups canned peeled cherry tomatoes
• 2 rosemary sprigs
• 1/4 tsp chili flakes (optional)
• 5 oz egg fettuccine (you can use eggless pasta for a vegan version)
• Salt and pepper to taste

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Instructions

1. Place the dried chickpeas in a bowl and cover with water. Let sit overnight to soften.
2. The next day, drain and rinse them thoroughly, then place in a large pot with about 2 qt of water. Add a pinch of salt, cover with a lid, and cook at low heat until chickpeas are tender. It will take 2 to 3 hours. Stir from time to time and discard the foam if necessary.
3. About halfway through the cooking time, remove 2 cups of chickpeas with a little bit of their cooking water and purée them with a blender. Place the mixture back in the pot and continue cooking.
4. Meanwhile, heat 2 tbsp olive oil in a pan, add garlic cloves, rosemary sprigs and chili flakes if using. Sauté for 3 minutes, then add the canned cherry tomatoes. Gently crush them with a spoon, stir and cook at medium heat for about 10 minutes.
5. Now discard the garlic cloves and pour the olive oil mixture into the pot with the chickpeas.
6. Stir, add salt and pepper if needed, and continue cooking at low heat until chickpeas are tender.
7. Break the dried fettuccine and place in the pot with the chickpea soup. Cook according to package instructions.
8. Serve Pasta e Ceci in individual bowls, with a drizzle of olive oil and some grated Parmesan cheese on top.

Recipe, Story, Styling, and Photography by Sara Ghedina

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