Pasta E Ceci - Pasta With Chickpeas

"What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though)."
photo by loof751 photo by loof751
photo by loof751
Ready In:
1hr 15mins
8 cups




  • Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
  • Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
  • Remove half the chickpeas and reserve in a bowl.
  • Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
  • Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
  • If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
  • Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
  • Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!

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  1. loof751
    This is a delightful recipe! Definitely a dish that is greater than the sum of its parts. I made as directed, using chicken broth and mashing the chickpeas by hand. For me the fresh rosemary simmering in the broth is what makes this great - it's such a good flavor with the chickpeas and the fresh herb garnish. Thanks for sharing your recipe! Made for Fall PAC 2012


<p>Born and raised in Texas, came to the Seattle area in 1997 and never looked back. And while I was a 'neophyte foodie' in Dallas, I fear my fondness for food has only become chronic at this point. If it weren't for one very active Rottweiler, I'd be in serious trouble!</p>
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