Pasta e ceci (pasta with chickpeas)

An Italian pasta and chickpea soup, halfway between a soup and a pasta dish. Creamy, inexpensive and nourishing, it is a classic of Roman peasant cooking.

Preparation: 10 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 364 kcal · 14 g protein · 38 g carbohydrate · 15 g fat

Ingredients

• 2 tins of chickpeas
• 150 g small pasta
• 1 tin of chopped tomatoes
• 2 cloves of garlic
• 1 sprig of rosemary
• 3 tbsp olive oil

Method

1. Fry the garlic and rosemary in the oil.
2. Add the chickpeas and tomatoes and simmer for 10 minutes.
3. Blend some of it to thicken, then add water.
4. Add the pasta and cook it in the soup.

Nutritional benefits

Chickpeas and pasta make a pairing of complementary plant proteins that is rich in fibre and filling. Rosemary and garlic add aroma, and olive oil provides healthy fats. A Roman peasant dish, pasta e ceci is a complete, inexpensive soup that makes a meal in itself and is 100% plant-based.

Variations and substitutions

• With Parmesan (not vegan).
• Gluten-free: use gluten-free pasta.
• Hotter: add chilli.
• With extra spinach.

Storage and making ahead

Keeps for 2 days; it thickens as the pasta swells. Thin it with water when reheating.

💡 Good to know

Blend some of the chickpeas: the soup becomes creamy and thick without any cream.

See also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · healthy & balanced recipes.

Ingredients in this recipe: chickpeas · pasta · tomatoes · garlic · rosemary.

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