Pasta e Ceci
An Italian chickpea and pasta soup that lands somewhere between a stew and a broth. Cheap, filling, and made entirely from pantry staples.
Heat oil in a large pot over medium heat.
Add onion. Cook 5–6 minutes until softened.
Add garlic, rosemary, and chili flakes. Cook 1 minute.
Add tomato paste. Stir and cook 2 minutes until darkened slightly.
Add the diced tomatoes and their liquid. Cook 5 minutes.
Add the chickpeas. Reserve about 250 mL of the chickpea liquid — add it to the pot. Add 750 mL water.
If using a parmesan rind, drop it in now.
Bring to a boil. Add the pasta. Cook uncovered, stirring often, for 8–10 minutes until the pasta is tender.
The soup should be thick and stew-like, not brothy. If it looks too dry, add a splash more water.
Remove rosemary sprig and parmesan rind. Taste and adjust salt.
Serve with a drizzle of olive oil and black pepper.
The chickpea liquid (aquafaba) adds starch to the broth and makes it silkier. Don't throw it away.
- Blending a quarter of the soup before adding the pasta creates a thicker, creamier base without adding anything.
- This is different from pasta e fagioli (which uses white beans and is brothier). The chickpeas hold their shape more and the dish is heartier.
- Like most Italian soups, this tastes better the next day.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace small pasta with certified GF small pasta, or omit entirely for a thicker stew (omitting pasta saves about $0.44)
Chickpeas and vegetables are naturally gluten-free.