Pasta with Chickpeas is Better than Meat Sauce Pasta when Cooked this Way (Pasta e Ceci)

Ingredients

• 350 g Ditalini Pasta (short tube pasta; can substitute with small shells or orzo)
• 1 small can (≈400 g) Chickpeas (drained; used for chickpea cream)
• 1 small can (≈400 g) Chickpeas (drained; added whole to sauce)
• 1 medium Carrot (peeled and diced small – smaller than the pasta pieces)
• 0.25 medium Onion (yellow onion, diced)
• 1 clove Garlic (crushed or minced)
• 1 small can (≈400 g) Peeled Tomatoes (blended or crushed; use peeled for smoother sauce)
• 2 sprigs Fresh Rosemary (leaves removed before serving; branch discarded)
• 2 Bay Leaves (remove before serving)
• 5 tbsp Extra Virgin Olive Oil (generous amount for sofrito)
• 3 mugs (≈750 ml) Water (for cooking pasta; add extra if needed)
• to taste Salt
• to taste Black Pepper
• as desired Pecorino Cheese (grated; optional for vegans (use nutritional yeast))

Instructions

1. Make Chickpea Cream

   Drain one can of chickpeas, place in a bowl, add 2–3 tbsp water and blend with a hand blender until completely smooth.

   Time: PT5M

2. Blend Tomatoes

   Blend the canned peeled tomatoes until smooth; set aside.

   Time: PT2M

3. Prep Vegetables

   Peel and dice the carrot, dice the quarter onion, crush the garlic clove, and strip the rosemary leaves from the stems.

   Time: PT5M

4. Sauté Sofrito

   Heat the pot over medium heat, add 4–5 tbsp olive oil, then add the carrot and onion. Cook, stirring occasionally, for about 5 minutes until softened.

   Time: PT5M

   Temperature: medium heat

5. Add Aromatics

   Add the bay leaves and a rosemary sprig to the pot; continue cooking for another 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Add Garlic

   Stir in the crushed garlic and 2 tbsp water; sauté for 5 minutes, being careful not to let the garlic burn.

   Time: PT5M

   Temperature: medium heat

7. Incorporate Tomatoes

   Add the blended tomatoes to the pot, stir well, and cook for 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Add Whole Chickpeas

   Stir in the second can of drained chickpeas, season with salt and pepper, and cook for 2 minutes.

   Time: PT2M

   Temperature: medium heat

9. Remove Bay Leaf & Rosemary Stem

   Take out the bay leaves and discard the rosemary stem.

   Time: PT1M

10. Add Pasta and Initial Water

    Add the ditalini pasta to the pot, pour in 1 mug (≈250 ml) water, and stir to coat the pasta with sauce.

    Time: PT2M

    Temperature: medium‑high heat

11. Cook Pasta Like Risotto

    Let the pasta simmer, stirring frequently, for about 10 minutes. Add extra water (a splash at a time) if the mixture looks dry.

    Time: PT10M

    Temperature: medium heat

12. Finish with Chickpea Cream

    Stir the pre‑made chickpea cream into the pot and cook for another 2 minutes until fully incorporated.

    Time: PT2M

    Temperature: medium heat

13. Add Cheese

    Sprinkle grated Pecorino cheese over the pasta, stir until melted and the dish is glossy.

    Time: PT1M

14. Garnish and Serve

    Finely chop remaining rosemary leaves, sprinkle on top, give a final stir, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

15g

Carbohydrates

70g

Fat

12g

Fiber

10g

Ingredient Substitutions

• Instead of Ditalini Pasta: small shells, orzo
• Instead of Chickpeas: canned white beans, canned lentils
• Instead of Chickpeas: canned white beans, canned lentils
• Instead of Carrot: parsnip
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Peeled Tomatoes: fresh tomatoes (blended)
• Instead of Fresh Rosemary: dried rosemary (1 tsp)
• Instead of Bay Leaves: thyme
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Salt: sea salt
• Instead of Pecorino Cheese: nutritional yeast (vegan)

Equipment Needed

• Copper Pot (or large heavy‑bottomed pot)
• Hand Blender
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Spatula
• Grater (optional)

Critical Steps — Do Not Skip

• Blend chickpeas into a completely smooth cream.
• Add garlic later and keep the heat moderate to avoid burning.
• Cook the pasta with limited water, stirring constantly like a risotto.
• Incorporate the chickpea cream at the end to achieve a velvety sauce.
• Remove bay leaf and rosemary stem before serving.

Chef Tips from the Video

• Use fresh rosemary for a bright, aromatic finish.
• A generous amount of olive oil adds richness to the sofrito.
• Short pasta like ditalini absorbs the sauce better in a one‑pot method.
• Finish with a drizzle of extra‑virgin olive oil for added gloss.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; pasta may become mushy.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Blend the chickpea cream a few hours ahead and refrigerate.
• Chop carrots, onion, and garlic and store in a sealed container.
• The tomato‑chickpea sauce can be made up to 24 hours in advance.

Frequently Asked Questions