Quick and easy Pasta e Ceci is a healthy weeknight dinner that’s ready in less than 30 minutes. Vegetarian friendly, loaded with nutrients, protein and hearty, this is comfort food you’ll make all year long.

two white bowls with pasta e ceci and a silver spoon.

Pasta e Ceci

After a weekend of heavy eating, I like to have something quick, easy and light on hand to whip up for dinner. Our family LOVES anything with pasta in it so, naturally, I reach for a box to turn into something magical like this Pasta e Ceci recipe.

This easy Pasta and Chickpea Stew is a vegetarian dinner that even the pickiest meat eater will love. Made with healthy shelf staples I found at my local grocery store.

A budget friendly dinner you can make in minute, Pasta e Ceci is the one thing I love to make when the refrigerator is starting to become bar.

O organics products from ACME Markets for making Pasta e Ceci

What is Pasta e Ceci

One of Italy’s most iconic dishes, Pasta e Ceci is a stew made of pasta and chickpeas. It’s simple to whip up with pantry staples making it the perfect dinner for any day of the week.

A common peasant dish, this recipe can be served more like a soup by adding a bit more chicken stock or more as a stew….as we did for this recipe.

It’s a great make ahead option for easy lunches, too.

pasta e ceci in a white bowl with a spoon

How To Make Pasta e Ceci

Pasta e Ceci couldn’t be simpler to make. You’ll need a small cut pasta like Ditalini or Signature Select Salad Macaroni and a can of Chickpeas.

The rest is a mere guideline because this recipe is more of a use what you have, throw everything into the pot, dinner. We like to call them kitchen sink dinners.

  1. Heat the olive oil in a large pot or dutch oven.
  2. Add the onion and garlic, cooking until softened.
  3. Stir in the Italian seasoning and crushed red pepper, cook for 1 additional minute.
  4. Add the tomatoes and bone broth. We also love using chicken or beef stock but the bone broth adds so many more nutrients, protein and vitamins.
  5. Bring to a boil. Stir in the pasta and the drained chickpeas.
  6. Cook until the pasta is al dente, approximately 6-7 minutes.
  7. Stir in the kale and cook until wilted.
  8. Serve topped with parmesan cheese.
pasta e ceci in a white bowl with ingredients in the background

What To Serve With Pasta e Ceci

Because this is, essentially, a hearty one pot dinner we like to serve it with a crisp Wedge Salad or a side of green beans.

A slice of heavily buttered crusty bread isn’t a bad idea for dipping, either.

pasta e ceci in a white bowl with a phone next to it.

More Easy Dinner Ideas

If you love this Pasta e Ceci recipe as much as we do, you should definitely give this Pasta e Fagioli recipe a try. Super simple but we added ground beef for a little more heartiness.

We also love this Creamy Tuscan Chicken Tortellini Soup and this super quick Stuffed Cabbage Soup!


two white bowls with pasta e ceci and a silver spoon.

Get the Recipe: Pasta e Ceci Recipe

Quick, easy, hearty Pasta e Ceci recipe is a vegetarian pasta and chickpea stew that's ready in under 30 minutes. Chickpeas, pasta and onions are simmered in a tomato sauce until fragrant and tender. The perfect cozy dinner.
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  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon Italian Seasoning
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 tablespoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 cup short cut pasta, like ditalini
  • 1 28 ounce can whole peeled tomatoes
  • 2 cups Beef Stock, or Bone Broth
  • 2 cups chopped kale
  • Grated parmesan cheese, for serving


  • stock pot


  • Heat the oil in a large dutch oven or stock pot over medium heat.
  • Add the onions and cook for 3-4 minutes or until beginning to soften.
  • Stir in the garlic, Italian Seasoning, rosemary and red pepper continuing to cook for 1 minute.
  • Add the tomato paste and stir to coat. Cook for 2-3 minutes or until it begins to take on a deep burgandy color.
  • Stir in the chickpeas, pasta, tomatoes and beef stock. Bring the stew to a boil and cook for 6-7 minutes.
  • Add the kale and cook until wilted, approximately 2 more minutes.
  • Serve immediately topped with parmesan cheese, if desired.


Pasta e Ceci can be made up to 24 hours in advance. For best results, if making ahead of time, add the pasta while reheating as it tends to soak up all the stock.
If you like your stew a little more soup-like, add more stock as desired.
Calories: 194kcal, Carbohydrates: 30g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Sodium: 225mg, Potassium: 464mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2531IU, Vitamin C: 32mg, Calcium: 77mg, Iron: 2mg