A quick, easy and light soup with pasta and chickpeas!
This is a super simple Italian style chickpea and pasta soup that takes almost no time to make! Other than the chickpeas and pasta, the soup is seasoned with onions, garlic, tomato paste, rosemary and pecorino romano cheese. I like to use canned chickpeas so that it takes less time to make but using dried chickpeas is more traditional. To make the broth a bit more creamy you can puree some of the chickpeas!
Pasta e Ceci (Chickpea Pasta)
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4
A quick, easy and light soup with pasta and chickpeas!
ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 6 cups chicken broth (link) (or beef broth, or ham broth, or vegetable broth (link))
- 3 (14.5 ounce) cans chickpeas, drained and rinsed
- 1 cup ditalini pasta (gluten-free for gluten-free)
- 2 teaspoons rosemary, chopped (or 1 teaspoon dried)
- 1/4 cup pecorino romano (or parmigiano reggiano (parmesan cheese)), grated
- salt and pepper to taste
directions
- Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic, red pepper flakes, and tomato paste and cook until fragrant, about a minute.
- Add the broth, chickpeas, pasta, and rosemary, bring to a boil, reduce the heat and simmer until the pasta is tender, about 10 minutes.
- Turn off the heat, add the cheese and let it melt into the broth.
- Season with salt and pepper to taste and enjoy!
Option: Add 1 cup carrot, diced.
Option: Add 1 cup celery, diced.
Option: Add 1/2 teaspoon oregano.
Option: Puree 1 can of chickpeas in 1 cup of broth to make the soup creamy!
Option: Add spinach or kale.
Option: Replace the tomato paste with 1 (14 ounce) can of plum tomatoes, crushed by hand.
Option: Add 1 tablespoon lemon juice or white wine vinegar.
Option: Add 1 cup celery, diced.
Option: Add 1/2 teaspoon oregano.
Option: Puree 1 can of chickpeas in 1 cup of broth to make the soup creamy!
Option: Add spinach or kale.
Option: Replace the tomato paste with 1 (14 ounce) can of plum tomatoes, crushed by hand.
Option: Add 1 tablespoon lemon juice or white wine vinegar.
Nutrition Facts: Calories 272, Fat 14g (Saturated 2g, Trans 0), Cholesterol 6mg, Sodium 990mg, Carbs 95g (Fiber 21g, Sugars 16g), Protein 29g
Nutrition by: 
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sounds delish! I hope you are saving all that aquafaba from the chickpeas. Makes great meringues!
I already have several of your recipes printed out and ready to be tried. This one may just have to jump the line!! Sounds and looks delicious. I love chickpeas in any form. Once I make it I’ll let you know how I did.
I didn’t waste anytime, I made it last night! It was so so good and easy to put together!! I did add carrots and celery and a tablespoon of Better Than Bullion Roasted Chicken for extra flavor. Next time I’ll try it with spinach and kale. Chickpeas are such a great source of nutrition and fiber! Thank you Kevin for another great recipe.
This Pasta e Ceci recipe looks absolutely comforting and delicious! Thank you for sharing such a quick and flavorful dish — I love how versatile it is with all those optional add-ins. The idea of pureeing some chickpeas for a creamy texture is brilliant, and using rosemary adds such a cozy touch. Can’t wait to try this on a chilly evening with some crusty bread on the side!
I made this twice, including this evening, and it’s delicious. I used the optional red pepper flakes; used canned diced tomatoes and crushed them; and added lemon juice. I’ll have carrots and peppers on the side, and probably make roasted cauliflower tomorrow with the leftover soup. Thanks for sharing.