Pasta e Ceci

Active Time:

30 mins

Total Time:

30 mins

Yield:

6 servings

Pasta e ceci (literally “pasta with chickpeas”) is a classic and comforting vegetarian Italian dish that comes together in one pot. The garlicky thyme- and rosemary-scented broth gets a subtle umami boost from tomato paste and bright acidity from white wine. This simple dish can range from brothy to creamy, and our version falls somewhere in between — mashing some of the chickpeas and stirring in nutty Parmigiano-Reggiano before serving adds some nice thickness, but you can mash less of the chickpeas for a brothier consistency. A lovely contrast of flavors and textures, this dish gets a pleasant bitterness from a generous amount of kale and a touch of heat from crushed red pepper.

Frequently asked questions

What is pasta e ceci?

Pasta e ceci means “pasta with chickpeas,” and is common in the southern and central parts of Italy. It is a traditional example of cucina povera, which translates to “poor cooking” but really means making the most out of simple ingredients. Versions of this classic dish can vary wildly, from brothy soups to creamier, stew-like dishes.

Notes from the Food & Wine Test Kitchen

Ditalini, which translates to “little thimbles,” is a common pasta choice, but you can opt for other tubular pasta shape like paccheri, or even use orzo. You can also substitute the kale with another green like Swiss chard, endive, or spinach. Mash more or less of the chickpeas for a brothier or creamier consistency, adjusting seasonings as needed. If you don’t have fresh herbs on hand, use dried herbs and add them along with the broth. Vegetable broth makes this recipe vegetarian, but you can also use chicken broth.

Suggested pairing

We tested this recipe with Sauvignon Blanc, but any high-acid, dry white wine will work. Pinot Grigio and Pinot Gris are also great options.

Make ahead

Leftovers can be stored in an airtight container in the fridge for up to three days.

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Ingredients

3 tablespoons extra-virgin olive oil
1 small (7-ounce) yellow onion, chopped (about 1 cup)
2 large garlic cloves, sliced (about 1 tablespoon)
2 (3-inch) thyme sprigs
1 (3-inch) rosemary sprig
1/2 teaspoon black pepper, plus more for garnish
1/4 teaspoon crushed red pepper, plus more for garnish
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
1/2 cup dry white wine
1 (15-ounce) can chickpeas, drained and rinsed
6 1/2 cups vegetable broth
12 ounces ditalini pasta (about 3 cups)
5 cups stemmed and chopped lacinato kale (from 1 [5-ounce] bunch)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup), plus more for garnish

Directions

Heat oil in a medium pot over medium. Add onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add garlic, thyme, rosemary, black pepper, red pepper, and 1/2 teaspoon of the salt; cook, stirring constantly, until garlic is softened and fragrant, about 1 minute.
Add tomato paste to pot; cook, stirring constantly, until paste is slightly darkened and completely coats onion and garlic, about 1 minute. Add white wine; cook, scraping up any browned bits from bottom of pot, until slightly thickened, about 1 minute.
Add chickpeas to pot, and mash about one-third of chickpeas using back of a spoon or spatula. Add vegetable broth; sprinkle with remaining 1 teaspoon of salt, and bring to a boil over high.
Stir ditalini into mixture in pot, and reduce heat to medium-low. Simmer, stirring occasionally, until pasta is tender, about 10 minutes.
Remove and discard thyme and rosemary sprigs from pot. Stir in kale and Parmigiano-Reggiano until kale is wilted and broth is slightly thickened, 2 to 3 minutes. Remove from heat. Divide evenly among 6 bowls; garnish with additional black pepper, red pepper, and Parmigiano-Reggiano.

Pasta e Ceci (Pasta with Chickpeas)