Pasta with Chickpeas

Pasta with Chickpeas (Pasta e Ceci) is a delightful dish that brings the essence of Italian cooking right into your kitchen. Imagine a warm, comforting bowl filled with creamy chickpeas, tender pasta, and aromatic herbs. This recipe is not just about satisfying hunger; it’s about reconnecting with the joy of cooking. Throughout the years, many families have gathered around the table to share their love for food, and Pasta e Ceci is often at the center of those moments.

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What makes this dish truly special is its simplicity. With just a handful of pantry staples, you’re able to create a meal that feels both rustic and gourmet. Whether you’re trying to impress friends or just looking for a quick weeknight dinner, this is a recipe that delivers on taste without demanding too much time or effort. Plus, it’s vegan-friendly! So grab your apron, and let’s cook a dish that not only comforts the body but nourishes the soul.

Why This Recipe Works

Pasta with Chickpeas, or Pasta e Ceci, is a traditional Italian dish that combines simple ingredients into a hearty, comforting meal. The creamy texture comes from pureeing some of the chickpeas and potatoes, which thickens the broth beautifully. This one-pot meal is not only quick and easy but also delivers a depth of flavor that belies its simplicity.

Why You’ll Love This Pasta with Chickpeas (Pasta e Ceci)

This dish is perfect for busy weeknights when you want something nutritious yet satisfying. The combination of protein-packed chickpeas, tender pasta, and aromatic herbs creates a delightful harmony. Plus, it’s vegan-friendly, making it a great choice for plant-based diets. In under 30 minutes, you can enjoy a bowl of warm, comforting goodness that will leave everyone at the table happy.

Ingredients

• 1 Tbsp olive oil or extra virgin olive oil
• 1 medium-sized onion, diced
• 3 garlic cloves, minced or pressed
• 2 cans (14oz/400gr each) chickpeas, drained
• 1 medium-sized potato, cubed
• 1 Tbsp tomato paste
• 1 rosemary sprig (or ½ tsp dried rosemary)
• 4 cups (960 ml) low-sodium vegetable broth (or water)
• 1 tsp fine salt
• ⅛ tsp black pepper
• ½ lb (8oz/220 grams) short pasta shapes (shells, orecchiette, ditali, etc.)
• 2-3 Tbsp chopped parsley (optional)
• Drizzle of extra virgin olive oil
• Freshly ground black pepper
• Grated parmesan or pecorino cheese (optional)

The Aromatic Base

To begin, heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. Add the diced onion and minced garlic, cooking until the onion softens, which should take about 5 minutes. The aroma will fill your kitchen, setting the stage for what’s to come.

Building Flavor with Chickpeas and Potatoes

Next, stir in the drained chickpeas, cubed potato, and tomato paste along with the rosemary sprig. Mix everything well to coat it in the oil. Cook for another minute to develop flavor, and let those ingredients meld together deliciously.

Adding Liquid for a Hearty Broth

Pour in the vegetable broth or hot water followed by the fine salt and black pepper. Raise the heat to bring the mixture to a boil, then cover and reduce the heat, letting it simmer for about 10 minutes until the potatoes turn tender. This process will infuse your kitchen with a rich, inviting scent.

Pureeing for Creaminess

After cooking, it’s time to turn off the heat and remove the rosemary sprig. Now, using an immersion blender, puree only part of the chickpeas and potatoes to create a creamy texture. If you don’t have a blender on hand, you can mash them with a spoon or potato masher, depending on your preference for creaminess.

Cooking the Pasta

Once that’s done, turn the heat back on and bring the mixture to a light boil. Add the dried pasta, and stir often to prevent sticking. Cook until the pasta is tender yet firm to the bite. You can adjust the consistency by adding more water if needed based on how thick you like your soup-like dish.

Final Touches Before Serving

Once cooked, taste the dish and adjust the salt and pepper as you prefer. If you’re using parsley, stir it in for a pop of color and flavor. Serve in bowls garnished with a drizzle of olive oil, a sprinkle of freshly ground black pepper, and cheese if desired. It’s all about elevating those beautiful flavors!

Serving Suggestions

• Serve with crusty bread for a complete meal.
• Pair with a side salad for a refreshing contrast.

Tips for Success

• Use low-sodium broth to control salt content, ensuring the dish remains balanced.
• Keep an eye on the pasta to avoid overcooking; you want that delightful al dente bite.

Variations

• Add spinach or kale for a nutrient boost, enhancing both flavor and health benefits.
• Substitute different pasta shapes according to your preference or what you have on hand; this recipe is flexible!

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The dish may thicken overnight, so adding a splash of water when reheating does wonders.

FAQs

1. Can I make Pasta e Ceci in advance?
Absolutely! You can prepare it ahead of time and simply reheat it. Just be mindful it may thicken as it sits.

2. Is Pasta with Chickpeas healthy?
Yes! This dish combines protein, fiber, and healthy carbs, making it a nutritious meal.

3. Can I freeze leftovers?
Yes, you can store them in a freezer-safe container for up to 3 months.

4. What can I substitute for chickpeas?
Cannellini beans or lentils can work well for a different taste profile.

5. Is this recipe gluten-free?
Simply substitute the pasta with a gluten-free version, and you’re all set!

Pasta with Chickpeas (Pasta e Ceci) is more than just a quick meal; it’s a hug in a bowl that warms the soul and satisfies the appetite. With its creamy texture and flavorful ingredients, this dish is a must-have in your cooking repertoire. Whether you’re enjoying it on a busy weeknight or sharing it at a family get-together, Pasta e Ceci promises to be a delightful experience that everyone will love. Enjoy every bite!

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