Description
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Pasta e Ceci
Pasta e Ceci, or pasta with chickpeas, is a traditional Italian dish from the peasant cuisine known as “cucina povera.” Originating in Southern Italy, it’s a simple, hearty comfort food that’s perfect for any time of the year. This recipe brings together basic pantry ingredients for a satisfying meal that is full of flavor and warmth—ideal for a quick weeknight dinner. Ready in under 20 minutes, this dish has been a favorite for generations, celebrating the simplicity of good food.
1 tin (400g) chickpeas, drained
120g ditalini pasta
1 tbsp olive oil
2 garlic cloves, sliced
1 sprig fresh rosemary, diced
2 tbsp tomato paste
0.25 tsp chili flakes
60ml dry white wine
500ml vegetable stock
30g Pecorino cheese, grated
1 tsp salt
Directions:
1. Sauté garlic in olive oil, add rosemary, chili flakes, and tomato paste.
2. Deglaze with white wine, add chickpeas and stock, then crush some chickpeas.
3. Stir in pasta, cook till al dente, then add Pecorino.
4. Serve hot with extra cheese and black pepper.
Prep Time: 20 mins
Kcal: 448
