Description:
Mixed pasta with chickpeas, or “Pasta e Ceci,” is a comforting Italian dish that blends pasta with creamy chickpeas in a light tomato broth. It’s a simple, hearty, and satisfying meal, perfect for lunch or dinner. This dish is rich in protein and fiber, offering wholesome nourishment.
Ingredients:
For the Dish:
- Pasta: 2 cups (mixed short shapes like ditalini, shells, or broken spaghetti)
- Chickpeas: 1 can (15 oz, rinsed and drained) or 1½ cups cooked
- Tomato paste: 2 tablespoons
- Garlic: 2 cloves (minced)
- Onion: 1 small (finely chopped)
- Carrots: 1 small (diced)
- Celery: 1 stalk (diced)
- Olive oil: 3 tablespoons
- Vegetable or chicken broth: 4 cups
- Bay leaf: 1
- Rosemary or thyme: 1 teaspoon (fresh or dried)
- Salt and pepper: to taste
Optional Ingredients:
- Red pepper flakes: ¼ teaspoon (for heat)
- Parmesan cheese: grated, for topping
- Parsley: chopped, for garnish
Tips for Success:
- Mash some chickpeas: To create a creamy texture, mash half of the chickpeas before adding them to the soup.
- Use mixed pasta shapes: They add variety and texture to the dish.
- Cook pasta al dente: It will absorb some broth, so avoid overcooking.
Steps to Make It:
- Prepare the aromatics:
- Heat olive oil in a large pot over medium heat. Sauté the onion, carrot, and celery until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Build the base:
- Stir in the tomato paste, rosemary or thyme, and bay leaf. Cook for 2 minutes to enhance the flavors.
- Add chickpeas and broth:
- Add the chickpeas (mashing half for creaminess) and pour in the broth. Bring to a gentle simmer and let cook for 10 minutes.
- Cook the pasta:
- Add the pasta directly to the pot. Cook until al dente, stirring occasionally to prevent sticking. If the soup becomes too thick, add more broth or water.
- Season and finish:
- Remove the bay leaf. Season with salt, pepper, and red pepper flakes (if using). Adjust the consistency by adding more broth if desired.
- Serve:
- Ladle into bowls and top with grated Parmesan cheese, a drizzle of olive oil, and fresh parsley.
Recommendations:
- Make it vegan: Use vegetable broth and skip the Parmesan cheese or replace it with a plant-based alternative.
- Pairing: Serve with a slice of toasted bread or a simple green salad for a complete meal.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen the consistency.
Nutrition (Per Serving, Approx. 1/4 Recipe):
- Calories: ~320
- Protein: 11g
- Fat: 8g
- Carbohydrates: 50g
- Fiber: 8g
- Sodium: 450mg
This Mixed Pasta with Chickpeas is a warm, wholesome dish that delivers Italian comfort in every bite. Buon appetito!
