• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Pasta e Ceci (Pasta and Chickpeas)

A simple Roman dish consisting of chickpeas and pasta cooked with tomatoes and herbs.
Pasta e Ceci (Pasta and Chickpeas)

Share This Recipe

95% of people like this recipe
( 22 votes )

What do you think?

Servings: 4
Total Time: 1 hour
Recipe by: Frankie


1/4 cup olive oil
1 large yellow onion, diced
1 medium carrot, peeled and diced
3 garlic cloves, peeled and minced
1 cup vegetable broth
15-ounce can garbanzo beans (chickpeas), drained, rinsed and skins removed
28-ounce can crushed tomatoes
1 tsp dried rosemary
1 tsp dried oregano
salt & pepper
8 ounces uncooked ditalini pasta
1/2 cup freshly grated Parmesan cheese


1. Heat the oil in a dutch oven or large saucepan over medium heat. When the oil is hot add the onion and carrot to the pan and cook until vegetables are softened, about 7 minutes.

2. stir in the garlic and cook until fragrant, about 10 seconds. Carefully pour in the vegetable broth, chickpeas, tomatoes, rosemary, oregano, 1 tsp salt, and 1/4 tsp pepper. Stir to combine, bring to a boil then cover and simmer over medium-low heat for 15 minutes.

3. Stir in the uncooked pasta and return to a boil. Reduce the heat to medium-low and place the lid back on. Simmer while covered, stirring occasionally, until pasta is cooked, about 20 minutes.

4. Season with salt & pepper to taste. Ladle into bowls and serve topped with freshly grated Parmesan.

Recipe Feedback

Be the first to share feedback

Products We Use
Affiliate links to products we use and recommend