🥣 Pasta e ceci
Pasta e ceci is a thick Italian soup of small pasta cooked together with chickpeas, garlic, rosemary and a little tomato. Part of the chickpeas is mashed so the broth turns creamy, while the pasta stays tender. It is eaten hot from a bowl, finished with a drizzle of olive oil and black pepper.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g small pasta (ditalini)
- 500 g cooked chickpeas
- 2 garlic cloves
- 1 sprig rosemary
- 2 tbsp tomato paste or 200 g chopped tomatoes
- 2 tbsp olive oil
- 1 litre water or vegetable stock, salt
Method
- Warm the oil with the garlic and rosemary, then add the tomato.
- Add the chickpeas and water and simmer 15 minutes; mash or blend a third of the chickpeas.
- Add the pasta and cook it in the soup, stirring, until tender and creamy.
- Season and serve with a thread of olive oil and black pepper.
How to make it lighter
- Use 1 tbsp oil in the pot and skip the drizzle at the table: 1 tbsp olive oil ≈ 120 kcal.
- Shift the balance toward chickpeas and away from pasta for more protein per bowl.
- Serve with a green salad instead of bread.
History
It is a traditional peasant dish of central and southern Italy, especially Rome, where it was customarily eaten on Fridays. Recipes vary from region to region, but chickpeas and rosemary are the constant.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →