This easy, delicious pasta e ceci recipe (pasta with chickpeas) is a one-pot, homely, comforting classic. There is something incredibly appealing about finding simple, one-pot, vegetarian dishes that have been the staple of certain cultures and cuisines for generations. This Italian comfort food classic can be on the table within 20 minutes and enjoyed year-round.
I love cooking this easy pasta e ceci recipe, as well as our favorite pasta e fagioli (pasta and beans), for my daughter and me. It’s great when you’re short on time but want a one-pot dish that feels both nourishing and comforting. It’s easy to adapt, too – this recipe is great with some red pepper flakes, but you can omit these and just add them to your own bowl to keep the recipe family-friendly.
More one-pot bean and pasta recipes you might also like include these creamy butter beans, these red pesto beans, a simple burrata pasta with cherry tomatoes, or this one-pot gnocchi alla vodka.
Ingredient Notes
The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t use a certain ingredient.
- Chickpeas: I’m sure many people will confirm that cooking your chickpeas from scratch results in a much better flavor and texture in this recipe and any other chickpea dish. I’ll be honest – I’ve never found the time to do this myself, so jarred chickpeas it is.
- Pasta: I used the traditional pasta shape used for this pasta e ceci – ditalini. Ditalini is a small, rigatoni-shaped pasta that is essentially the same size as the chickpeas, making it the exact right size to scoop up a perfectly blended spoonful of the dish.
- Garlic: Fresh garlic is a must for this recipe. I used two large cloves, but I am nothing if not a garlic lover. Adjust to suit your tastes.
- Olive Oil: A good quality olive oil really does make a difference to the overall taste of this dish, especially as there are so few ingredients.
- Tomato Paste: We’ll use a tablespoon or so of tomato paste (tomato puree in the UK) to add flavor and color to the brothy sauce for this recipe.
- Rosemary: The addition of a finely diced sprig of rosemary (stem removed) adds a delicious, summery, herby element to the pasta.
- White Wine: Likewise, I love how the slightly acidic white wine elevates the sauce in this pasta e ceci and helps to deglaze the pan. Use any brand you have, although ideally a dry white wine.
- Vegetable Stock: I mix a vegetable stock cube with boiling water until I have the right quantity.
- Pecorino Cheese: Pecorino cheese has a very similar taste to Parmesan and is a must for finishing this recipe off perfectly. If you are vegan, feel free to simply omit this component to make this recipe plant-based.
You’ll also need salt and pepper to season your dish, and red pepper flakes if using.
How to Make This Pasta e Ceci Recipe
Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page.
Below is an overview of making this recipe.
Step 1) Saute Garlic & Rosemary
To start, add your diced garlic and rosemary to warm olive oil in a pan and saute for 1-2 minutes.
Step 2) Add the Tomato Paste & Then Deglaze
Next, add your tomato paste ( and red pepper flakes, if using) to the pan and cook it for a minute or two until the tomato paste turns deep red and releases its fragrance. Then add the white wine and deglaze the pan. Use your spoon to get any black bits of the bottom of the pan (this is flavor, not burn!).
Step 3) Add Chickpeas & Stock
Add your chickpeas to the pan. Stir them into the sauce and use the back of your spoon to crush down about 1/4 of the chickpeas to help thicken the sauce. Pour in the stock.
Step 4) Add Pasta & Simmer
Tip your pasta into the pan, stir, and simmer until the pasta is al dente (a minute or two less than stated on the package instructions). Stir the pasta often to avoid it sticking to the bottom of your pan!
Remove the pan from the heat and grate in your hard cheese before dishing up the pasta e ceci. Top each bowl with more black pepper, a drizzle of olive oil, and Pecorino cheese to taste.
Storing Leftover Pasta e Ceci
If you have leftovers, simply store the pasta e ceci in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving. You could also freeze your leftovers in an airtight container for up to 3 months.
FAQs
What does Pasta e Ceci mean?
Pasta e ceci literally translates to pasta with chickpeas. It’s classic Italian, budget-friendly, simple comfort food at its finest.
Where does Pasta e Ceci originate from?
Pasta e ceci (pasta with chickpeas) is a common pasta dish originating from South and Central Italy, and is a part of the peasant cuisine tradition – “cucina povera” in Italian cuisine.
Can I use dried chickpeas?
Yes, you can absolutely use dried chickpeas for this recipe. Simply soak and cook your chickpeas before using them (and the broth you cooked the chickpeas in) in this recipe.
Simple Pasta e Ceci (Pasta with Chickpeas) Recipe
This pasta e ceci recipe (pasta with chickpeas) is simple, budget-friendly vegetarian Italian comfort food at its finest. Ready in less than 20 minutes with basic pantry ingredients.
Ingredients
- 1 400g tin of chickpeas, drained
- 120g ditalini pasta
- 1 tbsp olive oil (plus more for drizzling)
- 2 sliced garlic cloves
- 1 sprig of fresh rosemary, diced and stem removed
- 2 tbsp tomato paste
- 60ml dry white wine or white wine vinegar
- 2 cups (500ml) vegetable stock
- 30g grated Pecorino
- (Optional) 1 tsp red pepper flakes
- Salt and pepper, to taste
Instructions
- Heat your olive oil in a pan and add the diced garlic and rosemary. Saute for 1-2 minutes.
- Add your tomato paste to the pan and cook for another 2-3 minutes, stirring constantly, until the tomato paste has significantly darkened in colour. If you're using red pepper flakes, add them to the pan now too.
- Add the white wine to deglaze the pan - use your wooden spoon to help release any black bits at the bottom of the pan for extra flavor.
- Add the chickpeas and stir them into the sauce. Use the back of your spoon to crush about 1/4 of the chickpeas to help thicken up the sauce!
- Pour in the vegetable stock and the ditalini pasta. Cook for 7-9 minutes, stirring very often to avoid the pasta sticking, until the pasta is al dente.
- Remove the pan from the heat and grate in your hard cheese.
- Dish up your pasta e ceci into bowls, season with more black pepper and hard cheese, and drizzle with a little extra virgin olive oil before serving.
Notes
This is a versatile dish that can be made in a variety of ways. You could add carrots and celery to the vegetable sofrito, you could use a different pasta shape, substitute the chickpeas for beans (for pasta e fagioli), use fresh cherry tomatoes instead of tomato paste, or add more vegetables for a heartier stew version of this recipe.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 337Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 366mgCarbohydrates: 44gFiber: 9gSugar: 8gProtein: 17g
Debbie Kline
Tuesday 8th of April 2025
We loved this recipe. The only thing I did differently was to add a bit more water as it was a bit too dry to cook the pasta. I'll certainly make it again.
Jane Langford
Friday 22nd of November 2024
At what point do I add the onion??
Ruth
Friday 15th of November 2024
Your recipe does not include onions yet you talk about onion in your story. I made it without and it’s good. I’ll add it to my meatless file!
By The Forkful
Saturday 16th of November 2024
Thank you Ruth, I’ve added onion to the list - appreciate you flagging that 🙏
Nicolette
Thursday 3rd of October 2024
This was fantastic. I did change a few things. I added about 1/4 cup of chicken broth add about 3 tablespoons of heavy cream and 1 teaspoon of brown sugar. This might be my new favorite pasta sauce.