Pasta e Ceci Chickpeas Tomato (Print-Friendly Version)
Pasta, chickpeas, tomatoes, and herbs create a rustic Italian dish rich in both flavor and comfort.
# What You'll Need:
→ Main
01 -
250 g ditalini or small pasta shapes
02 -
400 g cooked chickpeas (or canned, drained and rinsed)
03 -
3 tablespoons extra virgin olive oil, plus extra to finish
04 -
1 medium onion, finely chopped
05 -
2 garlic cloves, minced
06 -
1 sprig fresh rosemary
07 -
1 bay leaf
08 -
400 g diced tomatoes
09 -
1 litre vegetable broth
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Garnish
12 -
Fresh flat-leaf parsley, chopped
13 -
Extra virgin olive oil, for drizzling
# How to Make It:
01 -
If using dried chickpeas, soak overnight, drain, rinse, and cook in fresh water until tender, about 60–90 minutes. For canned chickpeas, drain and rinse thoroughly.
02 -
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, 5–7 minutes. Stir in minced garlic, rosemary, and bay leaf; cook for 2 more minutes until fragrant.
03 -
Add diced tomatoes to the pot and stir well. Cook for 5 minutes, allowing the tomatoes to break down and blend with aromatics.
04 -
Pour in the vegetable broth and bring to a simmer. Add chickpeas. For a creamier texture, mash a portion of the chickpeas in the pot with a fork or potato masher.
05 -
Once simmering, add pasta. Stir occasionally to prevent sticking. Cook uncovered until the pasta is al dente and the broth slightly thickens, 8–10 minutes.
06 -
Season to taste with salt and freshly ground black pepper. Remove bay leaf and rosemary. Ladle into bowls, finish with a drizzle of extra virgin olive oil, and garnish with chopped parsley.
# Additional Tips:
01 -
For enhanced depth, mash a small portion of chickpeas to thicken the broth slightly.