Pasta e Ceci

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Every Italian nonna has their recipe for Pasta e Cici (Pasta and Chickpeas) and mine came by way of my grandmother’s sister, Zia Rose. Aunt Rose’s recipe called for adding canned carrots and broken linguini (it was a different time!) and well, you can imagine why the recipe never became a personal favorite.

I had quite a different reaction while reading Victoria Granof’s version on the Smitten Kitchen blog. Deb Perlman’s description of the one pot, 20-minute pasta, that relied more on chickpeas than starch, immediately grabbed my attention. After a week of leaving the recipe tab opened on my computer, it was go time.

I set out to make this quick dinner for myself and my two chickpea loving kids, only to realize that I was out of tomato paste which was somewhat ironic considering it is one of a grand total of five ingredients in the recipe. Have no fear, the ultimate nonna–my next door neighbor Adele–came to my rescue and Pasta e Ceci was served. My kids and I unanimously loved it and agreed that it tasted like Italian comfort food, something that would be delicious on a both a cold day and when fighting a cold. I will undoubtably be making this recipe again but am curious to try Adele’s recipe which I am hopeful she’ll share after reading today’s post.

I should note that while the rosemary-garlic oil finishing drizzle was a very nice touch, the dish would be delicious without it. So if you don’t have time or any fresh rosemary on hand, don’t let that stop you. Also, I doubled the recipe (which is reflected below) to serve 3-4 people, the original recipe was written to serve 1-2, so halve if you’re whipping it up for yourself. And just a suggestion, this simple dish would be perfect to serve right before heading out to trick-or-treat this Thursday…even the color is right! Enjoy!

Pasta e Cici
Print Recipe

Pasta e Ceci

Ingredients

  • 1/4 c olive oil
  • 4 cloves garlic peeled and smashed
  • 6 Tbls tomato paste
  • 2 tsp kosher salt plus more to taste
  • freshly ground black pepper or red pepper flakes to taste
  • 2 15-oz cans chickpeas drained and rinsed
  • 1 c uncooked ditalini pasta or another small shape
  • 4 c hot water

Finishing Oil

  • 1/4 c olive oil
  • 2 cloves garlic peeled and finely chopped
  • 2 tsp minced fresh rosemary
  • salt and red pepper flakes to taste

Instructions

  • In a medium-large heavy-bottomed pot or deep saute pan, heat 2 tablespoons olive oil until it shimmers. 
  • Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant. 
  • Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so. 
  • Add the chickpeas, pasta, and water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes. Note: with a shape like ditalini, you’ll need to stir fairly regularly to ensure that the pasta doesn’t adhere to the bottom of the pot.
  • Taste and adjust seasoning and ladle into bowls.
  • To make finishing oil: Heat olive oil in a small sauce- or frying pan over medium-low heat with minced garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling; pull it off the heat as soon as the garlic is going to start taking on color. Drizzle this over bowls of pasta e ceci and eat it right away.
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