Is this recipe a soup or a pasta dish?

Great question! Pasta e Ceci can be referred to as both a soup and a pasta dish, but it’s most accurately referred to as a stew. As written, it’s got an irresistibly hearty, thick consistency, but if you prefer your pasta e Ceci more soup-like, feel free to add additional broth to taste!

How do I store and reheat leftovers?

Let the dish cool completely to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Note that overtime, the pasta will continue to absorb the liquid in the recipe, so when reheating in the microwave or on the stovetop, additional splashes of broth can help loosen it up and restore the original consistency.

Can I freeze pasta e Ceci?

Freezing is not recommended, as cooked pasta will become overly soft and mushy upon thawing.

Pasta e Ceci (Italian Pasta with Chickpeas)

Name: Pasta e Ceci Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 medium yellow onion, diced; 2 sprigs rosemary; 1 teaspoon salt, divided; 4 cloves garlic, minced; ¼ teaspoon red pepper flakes (optional); 2 tablespoons tomato paste; 6 cups vegetable broth or vegan chicken broth; 2 cans (15 oz each) chickpeas, drained and rinsed; 2 tablespoons nutritional yeast; 1 cup dry ditalini; 2 cups kale, chopped; ¼ cup vegan parmesan (optional); Salt & black pepper to taste; Dutch oven; Spatula; Immersion blender or high-speed blender; Ladle

Description

This Pasta e Ceci is made with hearty chickpeas, tender pasta, and a savory tomato broth that comes together in one pot for the ultimate cozy weeknight meal!

Ingredients

3 tablespoons olive oil
1 medium yellow onion, diced
2 sprigs rosemary
1 teaspoon salt, divided
4 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
2 tablespoons tomato paste
6 cups vegetable broth or vegan chicken broth
2 cans (15 oz each) chickpeas, drained and rinsed
2 tablespoons nutritional yeast
1 cup dry ditalini
2 cups kale, chopped
¼ cup vegan parmesan (optional)
Salt & black pepper to taste

Equipment Needed

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Instructions

Heat the olive oil in a Dutch oven over medium heat.
Add the onion, rosemary sprigs, and ½ teaspoon of salt. Sauté until the onion is softened and translucent, about 4-5 minutes.
Add the garlic and red pepper flakes, if using, and sauté for another 2 minutes.
Add the tomato paste and stir until the tomato paste darkens, about 1-2 minutes.
Add the broth, chickpeas, nutritional yeast, and remaining ½ teaspoon of salt. Mix together until everything is well-combined.
Bring to a boil then lower the heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.
Remove the rosemary sprigs. If some of the leaves fell off, that’s okay.
Use an immersion blender to blend about ⅓ of the soup. There should still be a lot of texture from the chickpeas. Alternatively, you can transfer about ⅓ of the soup to a blender to blend and add back to the pot or use a potato masher to mash some of the chickpeas in the pot.
Bring the soup back to a low boil and add the ditalini. Mix together and simmer until the pasta is al dente, about 8 minutes.
Stir in the kale and simmer for another 2 minutes until the kale is wilted and the pasta is cooked through. If using, stir in the vegan parmesan until melted.
Taste and add additional salt and black pepper if necessary.
Garnish with vegan parmesan cheese and black pepper. Enjoy!

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stove Top
Cuisine: Italian