🇮🇹 Italian · Soup
🍲 Pasta e Ceci
Pasta e Ceci
Pasta e Ceci swaps beans for chickpeas in this Roman cousin of pasta e fagioli — a rosemary-and-garlic-scented, deeply comforting soup thickened the same simple way, by mashing part of the chickpeas.
This is a dish of pure Roman resourcefulness, built from pantry staples — canned or dried chickpeas, a few aromatics, and small pasta — yet capable of tasting far richer than its humble ingredient list suggests.
Ingredients
Equipment: Large pot, Immersion blender or potato masher
- 400 g (14 oz) canned chickpeas, drained and rinsed (or 250g dried, soaked and cooked)
- 150 g (5 oz) small pasta (such as ditalini or broken spaghetti)
- 60 ml (¼ cup) extra virgin olive oil, plus more for serving
- 3 garlic cloves, minced
- 1 sprig rosemary
- 2 anchovy fillets (optional, for depth)
- 2 tbsp tomato paste
- 1 L (4 cups) vegetable stock
- Salt and pepper, to taste
- Red pepper flakes, to taste (optional)
Method
- Heat the olive oil in a large pot over medium heat. Add the garlic and rosemary, cooking gently until fragrant, about 1–2 minutes.
- If using, add the anchovies, stirring until they dissolve into the oil.
- Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Add the chickpeas and vegetable stock, and bring to a simmer.
- Remove about a third of the chickpeas and mash or puree, then stir back into the pot to thicken the soup naturally.
- Simmer for 15 minutes to let the flavors meld.
- Add the pasta directly to the pot and cook until al dente, adding more stock or water if needed.
- Remove the rosemary sprig, season with salt, pepper, and red pepper flakes if using.
- Serve hot with a generous drizzle of olive oil.
Chef Tips
- The anchovies dissolve completely and add savory depth without any fishy taste — well worth including even for the hesitant.
- Mashing part of the chickpeas is what gives this soup its characteristic creamy body without any dairy.
- Add the pasta close to serving time so it doesn't overcook and turn mushy in the broth.
Common Mistakes to Avoid
- Skipping the tomato paste step, missing out on a layer of concentrated flavor.
- Adding the pasta too early and letting the dish sit, resulting in bloated, overcooked pasta.
- Using low-quality canned chickpeas, which can taste flat compared to well-cooked dried ones.
Nutrition (per serving)
Health Benefits
- Chickpeas are an excellent source of plant-based protein and fiber.
- Naturally vegan and dairy-free, a nutritious and filling meal.
Cultural Note
Pasta e Ceci is a beloved Roman trattoria staple, often considered a close cousin to pasta e fagioli, with the chickpea version prized for its slightly nuttier, earthier flavor.
Storage & Serving
Storage: Refrigerate for up to 4 days; add liquid when reheating as the pasta absorbs broth over time.
Reheating: Reheat gently on the stovetop, loosening with stock or water as needed.
Serve with: Crusty bread, A drizzle of good olive oil, A light red wine