Pasta e Ceci (pasta with chickpeas)
Pasta e Ceci is a comforting, easy and delicious Italian soup made with pasta, chickpeas, veggies and rosemary. This recipe is incredibly simple made with wholesome ingredients and is the perfect way to keep you warm during the colder months.
Servings: 4 - 6 servings
Calories: 468kcal
Ingredients
- 1 carrot
- 1 stick celery
- 1 onion
- 1 clove garlic
- 1 sprig rosemary
- 1.5 lbs canned chickpeas (700g) drained and rinsed
- 5 cups chicken stock (1.2 litres) can also use vegetable stock low sodium
- 7 oz short pasta (200g) (we used Casarecce)
- salt and pepper to season
- 2 tablespoons Extra virgin olive oil , plus extra for serving
Instructions
- Finely chop the carrot, celery and onion and add it to a large pot with 1-2 tablespoon of olive oil. Saute the vegetables for about 10 minutes until softened but not browned (this stage adds a lot of flavour so don’t rush it).
- Once softened, finely chop the garlic and add that to the pot with the rosemary sprig. Saute the garlic for about 1 minute then add the chickpeas and stir to combine.
- Add the stock and a good pinch of salt and pepper. Bring to a simmer then cover and allow to simmer for 15 minutes.
- Turn off the heat and remove 1.5 cups of chickpeas (about 2 ladlefuls). Blitz to a smooth, thick puree using a regular or immersion blender then add them back to the soup, stir to combine.
- Turn the heat back on and bring to a simmer. Add the pasta and cook until al dente. Serve in bowls drizzled with olive oil and topped with black pepper.
Video
Notes
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- Adjust the consistency - our Pasta e Ceci recipe has a slightly thick and creamy consistency but you can easily adjust this to your liking. For a thicker consistency, you can either blend more chickpeas or add a little more pasta (not too much or it'll absorb too much liquid). To thin it out simply add more stock.
- Season to taste - I highly recommend using low sodium stock (or homemade if you have it) as I find regular chicken or veg stock to be heavily seasoned. You can then add more salt and pepper to your taste.
- Serving suggestion - without a doubt, the best way to finish this dish is with a drizzle of extra virgin olive oil. It adds so much flavour so don't skip it and of course, don't forget the crusty bread!
- To add tomato - sometimes I'll add 1 tablespoon of tomato concentrate (after sauteing the garlic) to the soup and it's delicious. You could also add a small amount of tomato puree (passata) along with the stock instead of concentrate.
- Prep ahead - you can prepare this soup in advance (1-2 days) but don't add the pasta until you plan on serving the soup or it'll be too mushy.
- Storage and leftovers - leftover soup can be stored in the fridge for up to 1 day and reheated (you may need to add more liquid). Just bear in mind that the pasta will absorb a lot of liquid and become soft. Pasta e Ceci is best served immediately.
Nutrition
Calories: 468kcal | Carbohydrates: 69g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 592mg | Potassium: 716mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2580IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 4mg