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 You’ll Need
- Aromatics: The foundational flavor building blocks! You’ll need yellow onion, garlic, fresh rosemary, and red pepper flakes!
- Tomato paste: Adds richness and a slightly sweet umami flavor.
- Broth: Creates the savory base of the stew. We’ve used both vegetable broth and vegan chicken broth and both work great. If you are sensitive to sodium, opt for a low-sodium vegetable broth.
- Chickpeas: The star of the dish! We used canned chickpeas to make dinner quick and easy, but feel free to opt for 3-3 ½ cups of chickpeas cooked from scratch.
- Ditalini: A small pasta that blends seamlessly into the stew. By cooking it directly in the broth, the pasta starches help to thicken the pasta e Ceci to perfection.
- Kale: Adds a burst of color and nutrition. Fresh baby spinach is a great alternative.
- Nutritional yeast: Contributes a cheesy flavor without adding any dairy to the recipe. If you’re shopping for nutritional yeast for the first time, check your grocery store’s spice aisle!
For a complete list of ingredients with measurements, see the full recipe card at the bottom of this blog post!
How to Make Pasta e Ceci
Making pasta e Ceci requires just a few simple steps:
- Sauté the aromatics until soft and fragrant.
- Caramelize the tomato paste until it is deep in color.
- Stir in the broth, chickpeas, and nutritional yeast and bring to a boil.
- Blend ⅓ of the soup using an immersion blender or high-speed blender.
- Add the pasta and cook until al dente.
- Stir in kale and vegan parmesan cheese.
- Ladle into serving bowls and enjoy!
Find the full printable recipe here: Pasta e Ceci (Italian Pasta with Chickpeas)
