This Pasta e Ceci is a cozy Italian-inspired dish that brings together tender pasta and creamy chickpeas in a rich tomato-based broth. It’s comforting, filling, and made with simple pantry ingredients, making it perfect for an easy yet satisfying meal any day of the week.

Why You’ll Love This Recipe

This recipe is simple to prepare but delivers deep, comforting flavors. The chickpeas add a creamy texture and plenty of plant-based protein, while the pasta makes it hearty enough to enjoy as a full meal. It’s naturally vegetarian, easy to adapt for different diets, and comes together in under an hour. Whether you prefer it thick like a stew or slightly brothy, this dish is warm, nourishing, and always satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz rigatoni pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 sprig fresh rosemary
• 1 cup vegetable stock
• 3 tablespoons extra virgin olive oil
• 1 Parmesan rind (optional)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• Freshly grated Parmesan cheese, for serving

Directions

1. Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
2. In a large sauté pan or pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Add the minced garlic and the rosemary sprig. Cook for 1–2 minutes until aromatic, being careful not to burn the garlic.
4. Stir in the chickpeas and crushed tomatoes. Cook for about 5 minutes so the flavors can meld.
5. Pour in the vegetable stock and add the Parmesan rind if using. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. If the mixture becomes too thick, add a splash of the reserved pasta water.
6. Add the cooked rigatoni to the chickpea mixture. Toss well to coat the pasta evenly, adding more pasta water as needed to reach your desired consistency.
7. Remove the rosemary sprig and Parmesan rind. Taste and adjust seasoning with salt and pepper.
8. Serve hot with freshly grated Parmesan and an extra drizzle of olive oil if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

You can make this dish more soup-like by adding an extra ½ to 1 cup of vegetable stock. For a vegan version, simply omit the Parmesan rind and cheese. If you prefer a different pasta shape, ditalini, penne, or small shells work well. Fresh thyme or sage can be used instead of rosemary for a slightly different herbal flavor.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits, so add a splash of water or vegetable stock when reheating. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.

FAQs

Can I use dried chickpeas instead of canned?

Yes, dried chickpeas work well. Soak them overnight and cook until tender before using them in the recipe.

Is Pasta e Ceci traditionally thick or soupy?

It can be either. Some prefer it thick like a stew, while others enjoy it more like a soup. You can adjust the liquid to your preference.

Can I make this recipe gluten-free?

Yes, simply substitute the rigatoni with your favorite gluten-free pasta.

What pasta shapes work best for this dish?

Rigatoni, ditalini, small shells, or penne all work well and hold the sauce nicely.

Can I prepare this recipe ahead of time?

The chickpea and tomato base can be made up to 3 days in advance and stored in the refrigerator. Cook the pasta fresh for best texture.

How do I prevent the pasta from getting mushy?

Cook the pasta just until al dente and avoid overcooking when combining it with the sauce.

Can I freeze Pasta e Ceci?

It’s best to freeze only the chickpea sauce. Freeze it for up to 3 months, then thaw and combine with freshly cooked pasta.

What can I use instead of a Parmesan rind?

You can skip it entirely or add extra grated Parmesan at the end for flavor.

Is this dish suitable for vegans?

Yes, omit the Parmesan rind and cheese, and use vegetable stock.

How can I add more vegetables?

You can add zucchini, spinach, or kale during the last few minutes of cooking for extra nutrients.

Conclusion

Pasta e Ceci is a comforting, nourishing dish that proves simple ingredients can create incredible flavor. With its creamy chickpeas, hearty pasta, and aromatic tomato broth, it’s perfect for a cozy dinner at home. Easy to customize and great for leftovers, this recipe is one you’ll want to make again and again.

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