Pasta e Ceci (Italian Pasta and Chickpea Stew)

By Colu Henry

Published Feb. 6, 2020

Pasta e Ceci (Italian Pasta and Chickpea Stew)
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne
Total Time
30 minutes
Rating
5(9,639)
Comments
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There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

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Ingredients

Yield:4 servings
  • 3tablespoons olive oil, plus more for drizzling
  • 1medium yellow onion, finely chopped
  • 3garlic cloves, finely chopped
  • 2teaspoons chopped fresh rosemary
  • ½teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • 1packed cup canned whole tomatoes, drained
  • 1(15-ounce) can chickpeas, rinsed
  • 1cup ditalini
  • 4cups roughly chopped escarole, Tuscan kale or radicchio
  • Grated pecorino, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

396 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 15 grams protein; 608 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

  2. Step 2

    Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about ½ cup of the beans.

  3. Step 3

    Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add ½ to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

  4. Step 4

    Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

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Ratings

5 out of 5
9,639 user ratings
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Comments

Agatha

Loved this. Although, a little too much libations whilst preparing it... as one does. Added what I thought was double the herbs. Loped off lavender from my herb garden instead... not rosemary. Result was an aromatherapy infused Pasta e Ceci to that will hopefully reduce stress, anxiety, and possibly even mild pain. So one tip - easy on the gin.

Nancy

Why not use juice from tomatoes and broth from chick peas for part of the liquid? Seems to me that would enhance the flavor.

I8cake

Added broth and used regular kale and turned out well. I think the broth proportion is incorrect, as i had to add at least 2 more cups to avoid it being dried pasta. Will make it again.

Priya

Lovely for a satisfying weeknight dinner! It came together quickly and made a lovely stew-y sauce. Simple but delicious. The best of Italian cooking always is. Modifications: I used dried rosemary and a bit of thyme because I didn’t have fresh. I used a half of a 28 oz can of whole peeled San Marzano. Since it’s a fairly trim ingredient list, I’d suggest getting some good, flavorful tomatoes, if you can! I didn’t drain the tomatoes and just added some water to the remaining saucy bits in the can as part of the 3 cups of water. I added about an extra cup of water little by little. Lastly, I omitted the greens and chopped two small zucchinis that needed using into 1/2 inch pieces. I put them in about five minutes before finishing, then let the dish sit on the hot (turned off) burner for another five. The residual heat was enough to make the zucchini tender but not overcook the pasta.

Curt Conklin

I think I have commented on this recipe in the past. But I love it so much, I’m going to jump in again. This is my favorite recipe on NYT cooking. This is my favorite vegetarian recipe. This is arguably my favorite comfort, food recipe of all time. It’s so simple. I can pull it together in minutes. It’s all pantry ingredients plus ahead of escarole. It’s satisfies the picky kids, the hungry half buddies (maybe as a side to steak, and the vegan neighbor. Just so dang good. Exactly as written.

New chef now old chef

Delicious and easy. I used half water and half chicken broth. Otherwise, I made it exactly as is. Next time, I would double the escarole.

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