This Chickpea Pasta Recipe, also known as Pasta e Ceci, is a beloved dish that brings the heart of Italy right to your kitchen. Originating from the regions of Lazio and Campania, this hearty, comforting meal showcases the simplicity and depth of Mediterranean flavors.
Ingredients
Scale:
1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
8 ounces of chickpea pasta (or regular pasta if not gluten-free)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon paprika
4 cups vegetable broth (low-sodium)
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 can (14 ounces) diced tomatoes, with juices
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional for serving)
Freshly squeezed lemon juice (optional)
Instructions
Soak the Chickpeas: If using dried chickpeas, soak them in cold water overnight. Drain and rinse before cooking. If using canned chickpeas, drain and rinse them thoroughly.
Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Spices and Tomatoes: Stir in the salt, pepper, paprika, and oregano. Then add the diced tomatoes with their juices and cook for 2-3 minutes.
Incorporate Chickpeas and Broth: Add the soaked chickpeas (or canned ones) and the vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 30-40 minutes for dried chickpeas or 10-15 minutes for canned chickpeas.
Add Pasta: Stir in the chickpea pasta and simmer for an additional 8-10 minutes, until pasta is al dente.
Adjust Consistency: If the dish is too thick, add more vegetable broth or water. For a creamier consistency, mash a portion of the chickpeas against the side of the pot.
Serve: Remove from heat and serve hot, garnished with fresh parsley and a sprinkle of Parmesan. A squeeze of fresh lemon juice enhances the flavor.
