• dried chickpeas
  • extra-virgin olive oil
  • carrot
  • celery
  • onion
  • garlic
  • bay leaves
  • rosemary
  • canned peeled tomatoes
  • chili pepper (optional)
  • chili flavored extra-virgin olive oil (optional)

There are starters, first courses, second ones, sides and desserts.

And then there are those dishes that could cheer you up when you had a bad day, or warm you up when you’re cold and all you need is a piping hot dish.

Those dishes smell like home, like family, like tradition.

They’re named comfort food, and it’s not a case, ’cause they are very capable to comfort us and our belly.

One of these dishes, at least for me, is pasta e ceci, aka pasta and chickpeas, that I prepare in the simplest way possible, so that I can really taste and appreciate legumes.Pasta e ceci blog

Pasta e ceci


  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 60 mins
  • Ready In: 9 hrs 15 mins



  1. At least 8 hours before making the soup, soak the chickpeas in cold water with a pinch of bicarbonate.
  2. Heat up a drizzle of extra-virgin olive oil in a big saucepan, then sauté carrot, onion and celery, finely chopped.
    Then add a whole clove of garlic, bay leaves and rosemary and sauté for a few seconds.
  3. Drain the chickpeas, rinse them, then add them to the rest, than let the flavors blend together for a few minutes. Now add the home-made vegetable stock (I used it instead of salt) and canned peeled tomatoes.
  4. Now add warm water to cover the chickpeas, then let them cook on a low flame until they’re soft (about an hour). Now, if you like, add some chili pepper, powdered or whole.
  5. Now collect half of the chickpeas and put them in a bowl, then blend the other half (with the liquid part) with an hand blender directly in the pot.
  6. Pour the whole chickpeas in the pot, bring to a boil, then put the pasta on. When it’s still al dente, turn off the heat and let it rest for 5 to 10 minute before serving it.
  7. Pour the soup in the dishes and then, if you like, add chili flavored extra-virgin olive oil (home-made for me) or some grated Parmigiano Reggiano.

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Pasta e ceci finale blog

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