Pasta e Ceci: A Hearty Italian Chickpea and Pasta Stew Recipe

Pasta e ceci, a classic Italian comfort food, is a rustic and deeply satisfying stew made with pasta and chickpeas. This dish is particularly popular in Rome and the Lazio region, but variations exist throughout Italy. It’s a simple yet flavorful meal, perfect for a cozy night in. The beauty of pasta e ceci lies in its humble ingredients, transforming into a rich and creamy stew. This recipe provides detailed steps to create an authentic and delicious pasta e ceci, showcasing the flavors of Italy with every spoonful.

Why You’ll Love This Recipe

* **Simple and Budget-Friendly:** Pasta e ceci relies on readily available and inexpensive ingredients, making it a perfect weeknight meal.
* **Vegetarian and Vegan-Friendly:** This recipe is naturally vegetarian and can easily be made vegan by ensuring you use vegetable broth and omit the optional parmesan cheese.
* **Comforting and Hearty:** The creamy texture of the chickpeas combined with the perfectly cooked pasta creates a deeply satisfying and warming dish.
* **Customizable:** You can easily adjust the recipe to your preferences by adding different vegetables, spices, or herbs.
* **Authentic Italian Flavor:** This recipe captures the essence of traditional Italian cooking, highlighting the natural flavors of the ingredients.

Ingredients

* **Dried Chickpeas:** 1 cup (soaked overnight)
* **Olive Oil:** 4 tablespoons, extra virgin
* **Garlic:** 2-3 cloves, minced
* **Rosemary:** 1 sprig, fresh
* **Bay Leaf:** 1
* **Vegetable Broth:** 6-8 cups (or chicken broth for non-vegetarian)
* **Small Pasta:** 1 cup (ditalini, tubetti, or other small pasta shapes)
* **Tomato Paste:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **Red Pepper Flakes:** Pinch (optional)
* **Parmesan Cheese:** Grated, for serving (optional)
* **Fresh Parsley:** Chopped, for garnish
* **Optional Vegetables:** 1 carrot, diced; 1 celery stalk, diced

Equipment

* Large Pot or Dutch Oven
* Colander
* Cutting Board
* Knife
* Ladle

Instructions

Step 1: Soak the Chickpeas

This step is crucial for softening the chickpeas and reducing cooking time. Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for at least 8 hours, or preferably overnight. Soaking helps to rehydrate the chickpeas, making them easier to cook and digest. Ensure the chickpeas are fully submerged in water during the soaking process. The chickpeas will expand considerably, so use a large enough bowl. After soaking, drain and rinse the chickpeas thoroughly.

Step 2: Cook the Chickpeas

Once the chickpeas have been soaked, it’s time to cook them. Place the drained and rinsed chickpeas in a large pot or Dutch oven. Cover them with fresh water, about 6-8 cups. Add a bay leaf to the pot for extra flavor. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for about 1-1.5 hours, or until the chickpeas are tender. The cooking time may vary depending on the age and quality of the chickpeas. Check the chickpeas periodically and add more water if needed to keep them submerged. Once the chickpeas are tender, remove the bay leaf and set the pot aside.

Step 3: Prepare the Aromatics

While the chickpeas are cooking, prepare the aromatics that will form the flavor base of the stew. Mince the garlic cloves and, if using, dice the carrot and celery. These vegetables will add depth and sweetness to the stew. Fresh rosemary is essential for its distinctive aroma and flavor. Strip the rosemary leaves from the stem and chop them finely.

Step 4: Sauté the Aromatics

In a separate large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter. If using, add the diced carrot and celery and sauté for another 3-5 minutes, until they begin to soften. Add the chopped rosemary and a pinch of red pepper flakes (if using) and cook for another minute, allowing the herbs to release their aroma. The sautéed aromatics will infuse the olive oil with flavor, creating a delicious foundation for the stew.

Step 5: Add Tomato Paste and Cook

Stir in the tomato paste and cook for about 2-3 minutes, stirring constantly. Cooking the tomato paste helps to caramelize it, enhancing its flavor and adding depth to the stew. The tomato paste will also thicken the sauce slightly. Make sure to scrape the bottom of the pot to prevent the tomato paste from sticking and burning.

Step 6: Combine Chickpeas and Aromatics

Using a slotted spoon, transfer about half of the cooked chickpeas to the pot with the sautéed aromatics. Reserve the remaining chickpeas and the cooking liquid in the original pot. This step is important for creating the creamy texture of the stew. The chickpeas that are added to the aromatics will be partially mashed, while the remaining chickpeas will retain their shape and provide texture.

Step 7: Mash Some of the Chickpeas

Using a potato masher or the back of a spoon, mash some of the chickpeas in the pot with the aromatics. You don’t need to mash them completely; just enough to create a creamy consistency. The mashed chickpeas will thicken the stew and give it a velvety texture. This step is crucial for achieving the signature creaminess of pasta e ceci.

Step 8: Add Broth and Pasta

Pour the vegetable broth (or chicken broth, if using) into the pot with the mashed chickpeas and aromatics. Bring the mixture to a simmer. Add the reserved cooked chickpeas and their cooking liquid to the pot. The cooking liquid from the chickpeas is packed with flavor and starch, so don’t discard it. Add the pasta to the pot and cook according to the package directions, until al dente. The pasta will absorb some of the broth and thicken the stew further. Stir the stew occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 9: Season and Simmer

Season the stew with salt and black pepper to taste. Simmer for another 5-10 minutes, allowing the flavors to meld together and the stew to thicken. Adjust the consistency of the stew by adding more broth if needed. The stew should be thick and creamy, but not too dry. Taste and adjust the seasoning as necessary.

Step 10: Serve

Remove the pot from the heat. Ladle the pasta e ceci into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese (if using). A drizzle of extra virgin olive oil adds a final touch of richness and flavor. Serve immediately and enjoy!

Tips and Variations

* **Use Canned Chickpeas:** If you’re short on time, you can use canned chickpeas instead of dried chickpeas. Drain and rinse the canned chickpeas thoroughly before adding them to the stew. You’ll need about 2 cans (15 ounces each) of chickpeas.
* **Add More Vegetables:** Feel free to add other vegetables to the stew, such as diced zucchini, spinach, or kale. Add the vegetables along with the broth and pasta.
* **Spice It Up:** For a spicier stew, add more red pepper flakes or a pinch of cayenne pepper.
* **Make It Vegan:** To make the stew vegan, use vegetable broth and omit the Parmesan cheese.
* **Use Different Pasta:** You can use other small pasta shapes, such as orzo, conchiglie, or farfalle. Just make sure to adjust the cooking time accordingly.
* **Add Meat:** For a non-vegetarian version, you can add cooked pancetta or bacon to the stew. Sauté the pancetta or bacon along with the garlic and other aromatics.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end brightens the flavors.
* **Herbs:** Experiment with different herbs like thyme or oregano.
* **Blending:** For an extra creamy texture, blend a small portion of the soup before serving and stir it back in.

Serving Suggestions

* Serve pasta e ceci as a main course for a hearty and satisfying meal.
* Pair it with a side salad and some crusty bread for a complete meal.
* It’s also great as a starter or appetizer.
* Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Information (Approximate)

(Per serving, based on a recipe using 6 servings):

* Calories: 350-400
* Protein: 15-20g
* Fat: 10-15g
* Carbohydrates: 50-60g
* Fiber: 10-15g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Conclusion

Pasta e ceci is a delightful and comforting Italian stew that’s easy to make and packed with flavor. This recipe provides a detailed guide to creating an authentic and delicious version of this classic dish. With its simple ingredients and customizable nature, pasta e ceci is a perfect meal for any occasion. Enjoy the taste of Italy with every spoonful!