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It’s been a bit rainy and cool these past few days here in my town . I figured there really is no better day to kick off this fall weather than by sharing my version of Pasta and Ceci. What’s a ceci you might ask? A ceci, pronounced “chech-ee” is just the Italian word for “chickpeas” (a.k.a garbanzo beans). This hearty pasta is the kind of dish you want to eat in your pj’s as you dunk hunks of crusty Italian bread into the sauce at the bottom of your SECOND bowl!
Mangiamo (let’s eat)….
This version of Pasta and Ceci is a little “bit country” and “little bit rock n roll”. I like it to be a little more “brothy” (I know that’s not a word) than a traditional pasta, but thicker than a traditional soup. If that makes sense? I think this recipe is fairly simple and overall will take about 30 minutes to make. But before you get your dunk on, here are a few tips I have for making this dish.
- About the pasta: I like to use Mezzi Rigatoni (half size rigatoni), but other pastas that would work are pipette or ditalini. I use a half pound of pasta in this dish but I i suggest an entire pound if you choose a really small pasta like ditalini.
- About the beans: I use canned chickpeas. Place them in a colander, set them aside for a little bit.
- About the consistency: As I said above, I prefer this dish to have a bit more juice/sauce for dunking, with a thicker consistency. To achieve this I puree half the mixture with an Immersion Blender . If you don’t own an immersion blender (which recommend having) you can puree half the chickpeas with a little bit of liquid in the blender.
This pasta and ceci just happens to be one of my favorite dishes! I know, I know, you’re thinking another “FAVORITE dish”! I am completely aware that I might just use these words about almost every one of my recipes, but it’s true! What can I say…. I just love food, especially Italian food! So if you’re ready to embrace the cooler weather with me grab your pasta, chickpeas, and crusty bread, along with your favorite pair of comfy pj’s and enjoy this hearty fall dish.
Happy cooking and enjoy!
Pasta and Ceci
- 1/2 lb of small pasta
- 30 oz of canned chickpeas
- 1 cup of basic tomato sauce
- 2 cups of broth/water your preference on how much broth to use
- 4-5 cloves of crushed garlic
- 1/4 cup olive oil
- Salt and pepper to taste *
- Prepare 1/2 lb of small pasta, drain and drizzle with olive oil to prevent sticking.
- Drain Chickpeas and set aside. In a saute pan heat olive oil and saute garlic until light brown. Add the chickpeas and sauté for 5 minutes. Season with salt and pepper to taste.
- Add the *sauce and broth (or water) and mix. Bring to a boil and with an **immersion blender puree half of the chickpeas and sauce. Continue to cook uncovered for 10-15 minutes or until the sauce thickens a bit.Put the cooked pasta in with the chickpeas and stir.
- Serve warm with a sprinkle of your favorite grated cheese.
Optional: if you use diced tomatoes then add some additional herb seasoning of choice to your dish (i.e Parsley - try not to use dry herbs).
**If you don't have an immersion blender then you can puree one can of chickpeas with a few tablespoons of liquid in the blender. Keep it a little chunky. Then saute the puree with the whole chickpeas in the olive oil and garlic. Or use a handheld potato masher.