Pasta e Ceci The Rustic Italian Stew That’s Better Than Soup

Let me tell you about the first time I fell in love with a bowl of beans.

I was in Rome, jet lagged and hungry, wandering down a tiny cobblestone street near the Trastevere neighborhood. The rain was coming down sideways. I ducked into the first open door I saw; a tiny trattoria with plastic tablecloths and an old Italian grandmother yelling at someone in the kitchen.

I didn’t speak Italian. The menu didn’t have pictures. So I pointed at something random on the menu and hoped for the best.

What arrived changed my understanding of comfort food.

It wasn’t fancy. It wasn’t pretty, honestly. It looked like a bowl of beans and pasta swimming in a thick, rustic broth. But one spoonful? One spoonful and I understood why the Italians call this pasta e ceci; pasta and chickpeas; and leave it at that. It doesn’t need a fancy name. It’s humble. It’s honest. And it’s absolutely delicious.

Pasta e Ceci (pronounced “pasta eh CHEH chee”) is a classic Italian peasant dish from the Lazio region. It’s what Italian grandmothers make when they need to feed a family on almost nothing. Chickpeas are cheap. Pasta is cheap. A few vegetables, some fresh herbs, and a good drizzle of olive oil? That’s all you need to create something magical.

The result is thick, hearty, and stick to your ribs satisfying. The chickpeas become tender and creamy. The pasta soaks up all the savory, herby broth. And the grated vegetables melt right into the stew, adding sweetness and depth without anyone knowing they’re there.

This is my version of that Roman bowl. It’s cheap. It’s easy. And it will make you feel like you’re eating dinner at a nonna’s kitchen table, rain pouring outside, with nothing to worry about except how to get seconds.

Flavor Profile: Savory and earthy from the chickpeas and broth, with sweet undertones from the grated carrots and zucchini. Fresh sage, rosemary, and thyme add an aromatic, woodsy note. The cayenne pepper brings a gentle heat at the end, while the extra virgin olive oil adds a peppery, fruity finish. The texture is thick and stew like; creamy chickpeas, tender pasta, and a broth that clings to every spoonful.

Why You’ll Love This Pasta e Ceci

Let me give you four reasons to make this today:

• One pot, minimal cleanup. Everything cooks in a single stew pot. Less dishes, more eating.
• Incredibly budget friendly. Chickpeas, pasta, and a few vegetables. This is peasant food at its finest; and cheapest.
• Make ahead magic. Like all stews, this tastes even better the next day. The flavors meld and deepen overnight.
• Vegetarian and easily vegan. No meat required. Just beans, pasta, and vegetables. (And it’s so satisfying, no one will miss the meat.)

Expert Tips & Tricks

I’ve made this Pasta e Ceci more times than I can count. Here’s what I’ve learned.

Success Tips:

• Don’t skip the overnight soak. I know it requires planning. I know you want dinner now. But soaking the dried chickpeas with baking soda overnight is non negotiable. It softens the chickpeas and reduces cooking time dramatically. No canned chickpeas here; they won’t give you the same creamy texture.
• Grate the vegetables. Don’t dice them. This is the secret. Grating the onion, celery, zucchini, and carrot on a box grater creates tiny pieces that practically melt into the stew. You get the flavor without the texture. It’s magical.
• Rub the chickpeas under running water. When you rinse your soaked chickpeas, grab handfuls and rub them together under the water. This helps remove the loose skins. Discard any discolored or floating chickpeas.
• Add pasta at the end, and watch your liquid. The pasta will absorb a lot of broth. Add only as much extra broth as needed to keep a thick, stew like consistency. You can always add more; you can’t take it away.
• Don’t overcook the pasta. Cook it just until al dente (tender with a bite). It will continue to soften slightly in the hot stew. Mushy pasta is sad pasta.

Make Ahead & Storage:

• Fridge: Store in an airtight container for up to 5 days. The pasta will absorb more liquid over time, so it becomes thicker; almost like a casserole. This is delicious! Add a splash of broth or water when reheating if you prefer a soupier texture.
• Reheating: Reheat gently on the stovetop over medium low heat, adding a splash of water or broth to loosen it up. You can also microwave in 60 second bursts, stirring in between.

Freezing Instructions:

• Yes, but with a caveat. This stew freezes beautifully; but the pasta will become softer when thawed and reheated. If you plan to freeze, consider cooking the pasta separately and adding it only after thawing. Or just accept the softer texture (it’s still delicious).
• To freeze: Let the stew cool completely. Transfer to freezer safe containers or zip top bags. Freeze for up to 3 months.
• To reheat from frozen: Thaw overnight in the refrigerator, then reheat on the stovetop. Add a splash of broth or water to thin it out.

Step by Step Instructions

Note: Full ingredient quantities are in the recipe card below.

1Soak the chickpeas overnight.
Rinse the dry chickpeas under cool water. Grab handfuls and rub them together with your hands to wash them. Place the chickpeas in a large stew pot, cover with water, and add the baking soda. Swirl to distribute. Leave to soak for 8 hours or overnight.

2Rinse the soaked chickpeas.
The next day, pour the chickpeas through a strainer and rinse well under cold running water. Rub them with your hands to remove any loose skins. Discard any discolored or floating chickpeas. Set aside.

3Grate the vegetables.
Using the large teeth of a box grater, grate the onion, celery, zucchini, and carrot. This step is very important; grated vegetables give a different flavor than diced.

4Sauté the grated vegetables.
Heat 2 tablespoons of olive oil in a large stew pot or Dutch oven over medium heat. Add the grated vegetables and sauté for 1 minute. Add the fresh sage, rosemary, and thyme sprigs. Continue sautéing, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

5Add broth, chickpeas, and tomatoes.
Pour in 3 cups of chicken broth. Add the soaked chickpeas and the two whole canned tomatoes (crush them with your hands as you add them). Stir everything together.

6Simmer until chickpeas are tender.
Bring the mixture to a boil, then reduce the heat to low. Simmer, uncovered, until the chickpeas are tender, about 1 hour. Stir occasionally to prevent sticking.

7Cook the pasta.
Stir in the ditalini pasta. Add more broth only as needed to achieve a thick, stew like consistency (start with ½ cup and add more if it looks too thick). Cook until the pasta is tender with a bite, about 8-10 minutes.

8Season and serve.
Taste and season with salt and black pepper. Remove from heat. Divide the stew among serving bowls. Top each bowl with minced fresh cayenne pepper and a generous drizzle of extra virgin olive oil. Serve immediately.

Ingredient Substitutions

Because we all cook with what we have.

Dietary Swaps:

• Vegan: Use vegetable broth instead of chicken broth. That’s it!
• Gluten Free: Use gluten free ditalini pasta (Barilla makes a great one). The rest of the recipe is naturally gluten free.
• Dairy Free: This recipe has no dairy. You’re good to go.

Common Substitutes:

Quick soak method for chickpeas: If you forgot to soak overnight, place rinsed chickpeas in a pot with water and baking soda. Bring to a boil, boil for 2 minutes, then remove from heat. Cover and let sit for 1 hour. Drain, rinse, and proceed with the recipe.

Serving Suggestions

Pasta e Ceci is a meal on its own, but here’s how to round it out.

Side Dish Pairings:

• With crusty bread: You’ll want something to soak up every last drop of the broth. A warm baguette or garlic bread is essential.
• With a simple salad: A bright, lemony arugula salad with shaved Parmesan balances the richness of the stew.
• As a starter: Serve smaller portions before a main course of roasted chicken or grilled sausages.
• With roasted vegetables: Roasted broccoli or asparagus on the side adds a nice contrast in texture.

Wine/Drink Pairing:

• Wine: A medium bodied red like Chianti or Sangiovese. For white wine lovers, try a crisp Pinot Grigio or Verdicchio.
• Non alcoholic: Sparkling water with a lemon wedge, or a glass of dry Italian soda (like San Pellegrino Aranciata).
• Beer: A light Italian lager like Peroni, or a brown ale to complement the earthy chickpeas.

FAQ Section

Can I use canned chickpeas instead of dried?

Yes, but the texture won’t be quite the same. Canned chickpeas are already cooked, so they won’t get as creamy as dried chickpeas that simmer for an hour. If using canned, skip the overnight soak, rinse and drain 2 cans, and add them with the broth. Simmer for only 15-20 minutes before adding the pasta.

Why do I need to soak chickpeas with baking soda?

Baking soda is a game changer. It softens the chickpea skins and helps them cook faster and more evenly. It also creates a creamier texture. Don’t skip it!

Do I really have to grate the vegetables?

Yes! This is the secret to authentic Pasta e Ceci. Grating the vegetables creates tiny pieces that melt into the stew, adding flavor without texture. Dicing them will give you a completely different (and less traditional) result.

Can I make this in a slow cooker or Instant Pot?

Slow cooker: Sauté the grated vegetables in a skillet first, then transfer to the slow cooker with the broth, chickpeas, and tomatoes. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.

Instant Pot: Use the sauté function for the vegetables. Add broth, chickpeas, and tomatoes. Pressure cook on high for 35 minutes (for soaked chickpeas). Quick release, then add pasta and sauté for 8-10 minutes until tender.

How long does Pasta e Ceci last in the fridge?

Up to 5 days in an airtight container. The pasta will absorb liquid over time, so it becomes thicker; almost like a casserole. This is delicious! Add a splash of broth or water when reheating.

Can I freeze Pasta e Ceci?

Yes, but the pasta will become softer. If that bothers you, cook the pasta separately and add it only after thawing. Otherwise, freeze for up to 3 months.

Why is my stew too thick?

Pasta absorbs liquid as it sits. If your stew is thicker than you’d like, simply stir in a splash of warm broth or water when reheating. No big deal.

Can I add meat to this?

Absolutely! Brown Italian sausage (removed from casings) or diced pancetta in the pot before sautéing the vegetables. Crumble and cook until browned, then proceed with the recipe.

Is this recipe healthy?

Very! Chickpeas are packed with protein and fiber. The vegetables add vitamins and antioxidants. Olive oil provides heart healthy fats. And there’s no heavy cream or cheese. It’s a nourishing, one bowl meal.

What does “Pasta e Ceci” mean?

It’s Italian for “pasta and chickpeas.” Simple, honest, and exactly what it says on the tin.

Equipment List

• Large stew pot or Dutch oven (6 quart or larger; Le Creuset or Lodge are great)
• Large colander or strainer (for rinsing and draining chickpeas)
• Box grater (the large teeth; this is essential!)
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Liquid measuring cup (for broth)
• Measuring spoons
• Airtight containers (for storage)
• Freezer safe bags or containers (if freezing)

Pasta e Ceci (Italian Chickpea and Pasta Stew)

This authentic Pasta e Ceci is a hearty Italian chickpea and pasta stew that's rustic, comforting, and budget friendly. Made with tender chickpeas, ditalini pasta, grated vegetables, and fresh herbs, it's the ultimate one pot meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Soak Time 8 hours hrs

Total Time 9 hours hrs 35 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 6

Calories 385 kcal

Equipment

• Large stew pot or Dutch oven (6 quart or larger)
• Large colander or strainer
• Box grater (large teeth)
• Sharp chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Liquid measuring cup
• Measuring spoons
• Airtight containers (for storage)

Ingredients

  

For the Chickpeas:

• 1 cup dry chickpeas
• 1 tbsp baking soda
• Water for soaking

For the Stew:

• 1 yellow onion
• 1 stalk celery
• 1 small zucchini
• 1 carrot
• 2 tbsp olive oil
• 1 sprig fresh sage
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 3 cups chicken broth or more as needed
• 2 peeled whole canned tomatoes
• 8 1/2 oz ditalini pasta gluten free if needed

For Finishing:

• Salt and freshly ground black pepper to taste
• 1 fresh cayenne pepper seeded and minced, or more to taste
• 1 tbsp extra virgin olive oil

Instructions

 

• Soak the chickpeas overnight: Rinse the dry chickpeas under cool water. Grab handfuls and rub them together with your hands to wash them. Place chickpeas in a large stew pot, cover with water, and add baking soda. Swirl to distribute. Leave to soak for 8 hours or overnight.
• Rinse the soaked chickpeas: The next day, pour chickpeas through a strainer and rinse well under cold running water. Rub them with your hands to remove any loose skins. Discard any discolored or floating chickpeas. Set aside.
• Grate the vegetables: Using the large teeth of a box grater, grate the onion, celery, zucchini, and carrot. This step is very important – grated vegetables give a different flavor than diced.
• Sauté the grated vegetables: Heat 2 tablespoons olive oil in the stew pot over medium heat. Add grated vegetables and sauté for 1 minute. Add the fresh sage, rosemary, and thyme sprigs. Continue sautéing, stirring occasionally, until onions are soft and translucent, about 5 minutes.
• Add broth, chickpeas, and tomatoes: Pour in 3 cups chicken broth. Add the soaked chickpeas and the whole canned tomatoes (crush them with your hands as you add them). Stir to combine.
• Simmer until chickpeas are tender: Bring to a boil, then reduce heat to low. Simmer, uncovered, until chickpeas are tender, about 1 hour. Stir occasionally.
• Cook the pasta: Stir in the ditalini pasta. Add more broth only as needed to achieve a thick, stew like consistency (start with ½ cup). Cook until pasta is tender with a bite, about 8-10 minutes.
• Season and serve: Taste and season with salt and black pepper. Remove from heat. Divide among serving bowls. Top each bowl with minced fresh cayenne pepper and a drizzle of extra virgin olive oil. Serve immediately.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 5 days. The pasta will absorb liquid over time, making the stew thicker. Add a splash of broth or water when reheating.
• Freezing: Freeze for up to 3 months. The pasta will become softer when thawed. For best results, cook pasta separately and add after thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop.
• Canned chickpea shortcut: Use 2 (15 oz) cans chickpeas, rinsed and drained. Skip the overnight soak. Add with the broth and simmer for only 15-20 minutes before adding pasta.
• Vegetarian / Vegan: Use vegetable broth instead of chicken broth.
• Gluten-Free: Use gluten-free ditalini pasta.
• Quick soak method: If you forgot to soak overnight, place rinsed chickpeas in a pot with water and baking soda. Bring to a boil, boil for 2 minutes, then remove from heat. Cover and let sit for 1 hour. Drain, rinse, and proceed.
• Dried herb substitute: Use 1 teaspoon each of dried sage, rosemary, and thyme instead of fresh sprigs.

 

Nutrition:

• Serving Size: 1 serving (based on 6 servings)
• Calories: 385
• Fat: 11g
• Saturated Fat: 1.5g
• Carbohydrates: 58g
• Fiber: 10g
• Sugar: 7g
• Protein: 15g
• Sodium: 520mg