Main Dishesciaoflorentina5.0
Pasta e Ceci
Pasta e Ceci recipe, a classic hearty 1-Pot Italian dish of pasta with chickpeas cooked together with aromatics in a white broth. This easy recipe has Sicilian roots with countless regional variations: alla Siciliana, Romana, Napolitana, Toscana and the very best rendition from yours truly of course!
👥 6 Servings⏱️ Prep & Cook: 7h 35m⏳ Prep: 10 min🔥 Cook: 1h 25m👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- blender
📝 Preparation Steps
1
soak
2
Soak the dry chickpeas in a large bowl of cold water overnight, or in the morning for evening cooking.
dry chickpeas1.5 cups
3
sautee
4
Preheat a heavy bottom soup pot over medium heat and sautee the onion with a pinch of salt in a drizzle of olive oil until translucent.
5
spices
6
Stir in the fennel seeds, chili flakes, garlic and rosemary. Toss to coat well and cook just until the garlic fragrant taking care not to burn it.
fennel seeds1 tbspgarlic (thinly sliced)3 cloves
7
tomatoes
fresh tomatoes (chopped)2 cups
8
Add the chopped fresh tomatoes and cook just until they start releasing their juices.
fresh tomatoes (chopped)2 cups
9
simmer
10
Add the chickpeas and the water and bring to a boil. Season with a good pinch of salt, cover with a lid and cook for one hour until the chickpeas have softened. Stir in the nutritional yeast if using and adjust seasonings with more salt if needed.
dry chickpeas1.5 cups
11
puree
12
Remove about 5 ladles of the soup (making sure to get a little bit of everything) and transfer to a powerful blender. Puree until silky smooth and set aside.
13
pasta
14
Meanwhile add the fregula pasta (or whatever pasta shape you are using) to the simmering soup and stir well. Boil until al dente following the package directions and making sure to stir often to prevent sticking.
fregula pasta (or your favorite small shape pasta)1 cup
15
combine
16
Once the pasta is cooked add the pureed soup back into the pot and mix well to combine.
17
kale
18
Add the baby kale, parsley or whatever greens you are using and cook another minute or so until wilted. Discard the rosemary sprigs and serve with crusty bread, focaccia and a drizzle of olive oil.
baby kale (escarole, spinach or 1 bunch Italian parsley)3 cups
Nutrition Facts
calories
362 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
12 g
sugar Content
9 g
sodium Content
44 mg
protein Content
16 g
carbohydrate Content
67 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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