Pasta and Chickpea Stew

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This rustic Pasta e Ceci is a beloved Italian pantry classic, simmered slowly with chickpeas, tomatoes, and rosemary until the broth turns thick and silky. Small pasta is added at the end so it drinks in the savory broth, making every spoonful deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 68 gCarbs
• 12 gFiber
• 9 gSugar
• 20 gProtein
• 780 mgSodium
• 820 mgPotassium
• 150 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the stew base

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 4 garlic cloves, minced
• 1 sprig fresh rosemary, leaves finely chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14-ounce / 400 g) can crushed tomatoes

For the stew and finishing

• 2 (15-ounce / 425 g) cans chickpeas, drained and rinsed
• 4 cups (960 ml) chicken or vegetable broth, plus more as needed
• 1 Parmesan rind (optional)
• 1 bay leaf
• 1 cup (110 g) ditalini or small tubular pasta
• 1/4 cup finely chopped fresh flat-leaf parsley
• Fine sea salt and freshly ground black pepper, to taste
• Grated Pecorino Romano or Parmigiano-Reggiano, for serving

Directions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and lightly golden, about 7 minutes.
2. Stir in the garlic, rosemary, and red pepper flakes and cook until fragrant, about 1 minute. Pour in the crushed tomatoes and simmer, mashing with a wooden spoon, until thickened and darkened, about 5 minutes.
3. Add the chickpeas, broth, Parmesan rind, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to meld the flavors.
4. Remove about 1 cup of the stew and mash it roughly with a fork or potato masher, then return it to the pot; this naturally thickens the broth into a creamy, rustic consistency. Discard the bay leaf and Parmesan rind.
5. Stir in the pasta and continue simmering until the pasta is al dente and the stew is thick and creamy, 8 to 10 minutes, adding a splash of hot broth if it tightens too much.
6. Taste and adjust the seasoning with more salt and pepper. Stir in most of the parsley just before serving.
7. Ladle into warm bowls, drizzle generously with olive oil, and top with the remaining parsley, a shower of grated cheese, and a few cracks of pepper. Serve immediately with crusty bread.

Cook’s Notes

• For deeper flavor, use dried chickpeas: soak 1.5 cups (300 g) overnight, simmer in fresh water with a bay leaf until tender (about 1.5 hours), then proceed with the recipe.
• The stew thickens as it sits; loosen leftovers with a generous splash of broth or water when reheating over low heat.
• A Parmesan rind adds umami depth without extra salt; skip it for a fully vegetarian version and use vegetable broth.
• For an even creamier texture, blend about 1/3 of the chickpeas with a little hot broth before adding the pasta.
• Choose a small pasta shape that holds broth well, such as ditalini, tubetti, or even small shells.

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