Pasta e Ceci

Pasta e Ceci | Very Culinary

by Amy Flanigan on October 24, 2013 · 21 comments

Wanna hear a funny story? Well, not funny like wet-yourself-comedy-show-funny, but funny like amusing.

Mmm k.

Pasta e Ceci | Very Culinary

I’ve been making this dish for years. Many years. I originally got the recipe from a friend. I don’t ever remember it having a name, although of course it did. All recipes have a name. Unless you’re Paul, and then everything is “that dish with the stuff…and the stuff.” (Which is not at all helpful when I’m putting together my weekly menu. Ahem.) 

I made it again last week. And the next day, I swear I saw about 15 recipes that looked just like it. (Sort of like when you buy a car – a car you’ve never noticed on the road before, but then the minute you own one, it’s like so does everyone else – ya, like that.)

Anyway, then I was like, “Ooooooh. This is an actual dish. A popular dish.” But wait! Is it Pasta e Fagioli or Pasta e Ceci? They seemed almost identical. I asked my trusty Facebook crowd and they confirmed that it’s the latter.

So, there you have it. We absolutely love this version of Pasta e Ceci. Or as Paul calls it “that thick soupy casserole with the pasta, chickpeas, and yummy stuff.” (And pssst, it’s not at all like a casserole, but consider the source.)

That was a little amusing, right? If not, at least you have a new recipe to make!

Pasta e Ceci
Serves 4-6
Prep time: 10 minutes
Cook time: 20 minutes

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium sweet onion, finely diced
• 1 large carrot, peeled and sliced into thin rounds
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 (15 ounce) can chickpeas, rinsed and drained
• 6 cups low sodium vegetable or chicken broth
• salt and freshly ground black pepper
• 2 cups dried ditalini pasta
• 1/2 cup grated Parmesan cheese

In a large pot, over medium heat, warm the olive oil and saute the onion, carrot, and garlic until soft, about 5 minutes. Season with salt and pepper to taste.

Add the tomato paste, oregano, thyme, the chickpeas, and 2 cups of veggie broth; stir to combine. Bring the pot to a boil, reduce heat and simmer gently for 5 minutes.

Add the remaining veggie broth, bring it to a boil and cook the pasta in the soup until just al dente, mixing occasionally so it doesn’t stick, about 10 minutes. Taste and add more salt and pepper if necessary. Mix in the Parmesan cheese.

Ladle into bowls and sprinkle a little more Parmesan on top.

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Leave a Comment

{ 21 comments… read them below or add one }

Dee Sharma November 1, 2013 at 10:23 am

This looks absolutely delicious!!! Would I be able to freeze this soup as well??
Thanks for your reply.



Amy @Very Culinary November 1, 2013 at 10:28 am

Hi Dee! That’s a great question! Unfortunately, I don’t have a real good answer. I’ve made this dozens of times, but there’s never enough left to freeze, so I’ve never tried that. I can’t see why not, though. Dairy doesn’t freeze well, so maybe exclude the Parmesan until you defrost and heat up to serve, then mix it in ?? Try it!


Stephanie October 31, 2013 at 10:10 am

Bahaha, I love how Paul calls it a “casserole.” Too funny! I love soupy pasta dishes, especially around this time of year. This looks delish, as usual!


Pamela @ Brooklyn Farm Girl October 25, 2013 at 4:00 pm

I love how yummy this pasta dish looks, perfect for a upcoming dinner! Thanks for sharing!


Rok October 25, 2013 at 5:02 am

woooooow what a pick. Carrots are my childrens favorite vegetable.
I’ll make it


stephie @ Eat Your Heart Out October 24, 2013 at 8:14 pm

I wanna make a necklace with those noodles! And then eat it.

Wait, what??

Dang, I love me some chickpeas.


Amy @Very Culinary October 24, 2013 at 8:15 pm

LOL… just…omg. Love.


Joanne October 24, 2013 at 5:04 pm

My mom does the same thing. She calls me at least once a week asking me for “that sweet potato recipe” or “the recipe for pasta and broccoli”. And I’m all like..THAT’S EVERY RECIPE I MAKE!

I’m definitely into pasta with chickpeas. Or pasta e ceci. Same thing.


Ashley October 24, 2013 at 2:27 pm

I love dishes like this, and I think my son would be all about it, too! Yum!


Amy @Very Culinary October 24, 2013 at 3:37 pm

My 5yo, who is not particularly fond of beans or carrots, loves this. It must be all the flavor they soak up from simmering in that luscious broth!


Dana October 24, 2013 at 2:05 pm

We LOVE chickpeas, and pasta (of course). I’ll definitely try this…and SOON!


Amy @Very Culinary October 24, 2013 at 2:14 pm

Me too, Dana! So. Much. Enjoy!


Joan October 24, 2013 at 12:54 pm

Love love this recipe. Brings back memories of my Italian Nonna!


Amy @Very Culinary October 24, 2013 at 1:02 pm

Aaaah, I love that!


Amy @ Elephant Eats October 24, 2013 at 12:45 pm

Mmm, this looks delicious! I love hearty soupy/stewy/pasta-y dishes like this :)


Amy @Very Culinary October 24, 2013 at 1:03 pm

Thank you, Amy! It truly is a family favorite. Not a lot of talking while this is being consumed ;-)


karen t October 24, 2013 at 10:04 am



DessertForTwo October 24, 2013 at 9:16 am

This is my kinda recipe! I love chickpeas :)


Amy @Very Culinary October 24, 2013 at 10:06 am

Me. Too. It’s hard to believe there was once a time (years and years ago) that I didn’t like them, because now I practically put them in everything!


Denise B October 24, 2013 at 7:33 am

Ohhh Yummmmm!! This sounds perfect for a nice cool night-like tonight!! Gotta run to the store for those little chickpeas!! Thanks!! – I love your recipes and so glad you share them!


Amy @Very Culinary October 24, 2013 at 10:05 am

Thank you, Denise! I love to hear that and so glad you make and enjoy them! :D <3


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