Pasta e Ceci
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.
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.
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.
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.
- Heat the olive oil in a large pot or dutch oven.
- Add the onion and garlic, cooking until softened.
- Stir in the Italian seasoning and crushed red pepper, cook for 1 additional minute.
- 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.
- Bring to a boil. Stir in the pasta and the drained chickpeas.
- Cook until the pasta is al dente, approximately 6-7 minutes.
- Stir in the kale and cook until wilted.
- Serve topped with parmesan cheese.
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.
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!
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Get the Recipe: Pasta e Ceci Recipe
Ingredients
- 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
Equipment
- stock pot
Instructions
- 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.
