Pasta e Ceci: A Simple and Satisfying Italian Comfort Food Recipe

Pasta e Ceci (pronounced PAHS-tah eh CHEE-chee) is a classic Italian dish that translates to "pasta and chickpeas." This deceptively simple stew is packed with flavor and protein, making it a perfect comfort food for any night of the week.
The base of Pasta e Ceci is a rich, flavorful broth made with chickpeas, vegetables, and herbs. The addition of small pasta shapes like ditalini or elbow macaroni adds heartiness to the dish. Traditionally, Pasta e Ceci is made with dried chickpeas that require soaking overnight. However, this recipe uses canned chickpeas for a quicker and easier weeknight meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup small pasta (such as ditalini, elbow macaroni, or orzo)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Directions

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Stir in the diced tomatoes, vegetable broth, chickpeas, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the pasta and cook according to package directions, or until al dente. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley and grated Parmesan cheese (if using).