Name: Pasta with Chickpeas Recipe (Pasta e Ceci)
Prep time: 20 min
Cook time: 40 min
Yield: 6, 6 servings
Cuisine: Italian
Ingredients: 2 teaspoon olive oil; 1 lemon (juiced); 2 tablespoon tomato paste; salt and pepper (to taste); 6 cloves garlic (minced); 1 large onion (minced); 2 ounces pancetta (roughly chopped); 2 carrots (peeled and chopped into 1/2-inch pieces); 1 rib celery (chopped into 1/2-inch pieces); 1 (28 ounce) can whole peeled tomatoes (crushed using your hands); 2 large tomatoes (cored and diced); 1 teaspoon fresh rosemary (minced); 1 teaspoon fresh thyme (minced); 2 (15 ounce) cans chickpeas (drained and rinsed); 8 ounces orecchiette (cooked to al dente); 1½ cups water ((or low-sodium broth)); grated parmesan cheese (for serving); fresh chopped parsley (for serving)

Pasta with Chickpeas Recipe (Pasta e Ceci)

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This Pasta with Chickpeas Recipe, or Pasta e Ceci, is made with simple pantry essentials including canned chickpeas, orecchiette pasta, tomatoes, and simple aromatics including onion, carrots, and celery. Easily customizable and ready in less than an hour, enjoy this humble Italian Pasta with Chickpeas with fresh bread and a light tomato salad.

By: Theforkedspoon (via Theforkedspoon)

Original Publish: Oct 28, 2019

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 40 mins

Yields: 6, 6 servings

Nutrition Facts

238.8 kcalCalories

8.12 gProtein

39.38 gCarbs

6.03 gFat

Instructions

Saute the onions. Add the olive oil and onions to a large Dutch oven set over medium heat. Cook the onions, stirring often, for 6-8 minutes.
Process the pancetta. Meanwhile, as the onions cook, add the pancetta to a small food processor and blend until ground into a thick paste, scraping down sides as needed. Remove the pancetta and transfer to a small plate. Add the carrots and celery and pulse until minced into small bits. Transfer the small chopped up bits of carrot and celery to the same bowl as the pancetta. Set aside.
Add the garlic and pancetta mixture. Once the onions are soft and translucent, add the minced garlic and pancetta mixture to the onions. Mix well to combine. Continue to cook, stirring often, for 5-7 minutes.
Add the tomato paste and tomatoes. Stir in the tomato paste first and thoroughly mix to combine. Cook for 1-2 minutes before adding the canned stewed tomatoes and fresh tomatoes. Bring to a low simmer.