Pasta e Ceci: Classic Italian Pasta with Chickpeas Recipe

Pasta e Ceci is a comforting Italian stew of pasta and chickpeas. Simple ingredients take center stage, but fresh herbs and a simmered Parmesan rind give the soup deep, savory flavor. The result is hearty, cozy, and incredibly satisfying.

If you enjoy the combination of pasta and chickpeas, you’ll love this Pasta e Ceci (pronounced “pasta eh che-chi”), which literally means pasta and chickpeas. It’s similar in spirit to pasta e fagioli but focuses specifically on chickpeas and a few well-chosen ingredients to create a rich, warming bowl—perfect for cool weather.

Why This Recipe Works

This version keeps the traditional simplicity but boosts flavor and texture in a few easy ways. Instead of only water, the recipe uses half vegetable broth and half water for more depth. To thicken the soup naturally and create a creamy mouthfeel, half of the soup is pureed and returned to the pot. Fresh herb sprigs—rosemary and sage—and a Parmigiano-Reggiano rind simmer in the pot, infusing the broth with savory, nutty notes. Using chickpea-based or other small, sturdy pasta adds nutrition without losing the familiar pasta texture.

Ingredients – What You Need

Here’s everything you’ll need to make Pasta e Ceci:

Pasta: small shapes like shells or ditalini work best; chickpea shells are a nutritious, gluten-free option.
Chickpeas: cooked chickpeas are the star.
Onion: a yellow onion gives gentle sweetness.
Carrot: adds flavor and subtle sweetness.
Garlic: fresh garlic with a touch of garlic powder boosts savory depth.
Broth: low-sodium vegetable broth for the base.
Water: combined with broth to keep the soup balanced.
Red pepper flakes: a pinch for a gentle warmth.
Fresh sage & rosemary: whole sprigs to infuse flavor, removed before serving.
Parmigiano Reggiano + rind: freshly grated cheese for topping and the rind to simmer with the soup for richness.

Step-by-Step Instructions

Step 1 – In a large pot, sauté diced carrot and onion in olive oil over moderate heat until softened. Add minced garlic and cook 30 seconds, then add rosemary, sage, and red pepper flakes and stir briefly to release their aroma.

Step 2 – Pour in the vegetable broth and water, then add the chickpeas. Season with garlic powder, salt, and black pepper, and tuck in the Parmesan rind.

Steps 3 & 4 – Partially cover the pot and simmer gently for 20–25 minutes, stirring occasionally to prevent sticking and to allow the rind to soften and flavor the broth.

Step 5 – Use a ladle to remove about 2 cups of soup (avoiding herb sprigs and the cheese rind) and puree it in a blender until smooth. Return the purée to the pot to naturally thicken the soup.

Step 6 – Add the dry pasta shells to the simmering soup and cook until al dente. Because the soup simmers at a lower temperature than typical boiling pasta water, the pasta may take a few minutes longer than package directions. Stir frequently to prevent sticking. When the pasta is done, discard the herb sprigs and Parmesan rind, taste and adjust seasoning with salt and pepper, and serve topped with freshly grated Parmigiano Reggiano.

Tips for Success

Best pasta shapes: Small noodles like small shells or ditalini work well; leftover broken pasta is fine for a rustic feel. Chickpea pasta is a nutritious alternative that still tastes great.

Don’t skip the Parmesan rind: Simmering the rind adds a deep savory note. Authentic rinds soften and enrich the broth rather than fully melting away.

Use fresh herbs: Whole fresh sprigs of sage and rosemary bring bright, aromatic flavor that dried herbs can’t match in this simple soup.

Broth vs. water: Using both broth and water gives balanced flavor. If you only have water, add extra seasoning and garlic powder to compensate.

Blending options: Partially blending the soup creates creaminess. Use an immersion blender briefly or transfer a measured portion to a high-powered blender for better control.

If the soup becomes too thick: Thin it with a little broth or water until you reach the desired consistency.

How to Freeze & Store Leftovers

Leftovers: Refrigerate in an airtight container for 3–4 days.

Freezing: Transfer to freezer-safe containers or bags, remove excess air, and freeze for up to one month. Thaw at room temperature and reheat gently on the stovetop, adding broth if needed to restore consistency.

Serving Suggestions

Pasta e Ceci pairs beautifully with crusty bread—homemade or store-bought. A side salad also complements the soup well for a complete meal. Serve with an extra grating of Parmigiano Reggiano for finishing richness.