You can make Pasta with Chickpeas in 35 minutes! You'll love this one-pot dish known as 'pasta e ceci' in Italian and made as in Naples.
Years ago, my future hubby and I bonded over our childhood disdain for pasta e ceci. Kids don't like beans, right? But our adult selves could eat this every day!
Imagine brothy pasta, nutty chickpeas, delicious olive oil, savory Italian cheeses and bright, lemon flavor. What's not to love?
It's just as good as authentic pasta e fagioli, but features a thinner broth and no tomatoes. As in Naples, where my family's from, this pasta e ceci recipe is made in one pot, with just enough starchy pasta water to form a soupy base with the olive oil.
Recipe ingredients
Pasta: I love using "shellbows" (affiliate link) because the beans end up nestled in the holes, as pictured in this post. But feel free to use ditalini or any small pasta shape.
Chickpeas: Also known as garbanzo beans, chickpeas are legumes with lots of fiber and protein. They're firm on the outside, with a creamy texture inside. You have to try them in this bean salad recipe!
My family always uses canned chickpeas for convenience. If you want, you can use dried chickpeas, as long as you soak and cook them first. Here's a guide from Inspired Taste.
Olive Oil: Use your favorite kind, because you'll use enough of it to taste it in this dish. I prefer regular olive oil, since it's milder than extra-virgin.
Parmesan and Pecorino Romano: Our favorite cheese combination brings a salty, savory accent that perfectly complements the garbanzo bean pasta. Use freshly grated cheese for the best texture
Lemon Juice: This secret ingredient brings the X-factor to this dish! It adds a pop of bright, refreshing flavor, so try not to skip it!
Parsley: Fresh, Italian flat-leaf parsley tastes delicious here and works so well with the chickpeas, lemon and garlic. And if you like the sound of that, you have to try this gremolata recipe.
How to make pasta with chickpeas
See the card at the end of this post for the full recipe, but here's an overview.
- Cook the chickpeas in a pot with garlic, oil, seasonings and parsley.
- When the beans are tender, add five cups of water to the pot and bring it to a boil.
- Add the pasta to the pot and cook until it's al dente. Be sure not to drain it.
- Stir in the cheeses, lemon juice and red pepper flakes.
Recipe tips
- Rinse and drain canned chickpeas to get rid of chemicals and excess sodium.
- Use the exact amount of water listed in the recipe to cook the pasta, since you won't be draining it.
What to serve with it
Serve this chickpea pasta dish immediately, so it doesn't dry out. Top it with grated Pecorino Romano, which adds a salty kick. If you sprinkle on Parmesan instead, you may need to add a little salt.
For a simple meal, serve this with a grilled Romaine salad and a thick slice of bread machine Italian bread.
Or, you can make a Sunday-style dinner featuring pasta and chickpeas, followed by Italian pork chops or breaded chicken cutlets and one of these Italian side dishes.
How to store it
Refrigerate leftover Pasta with Chickpeas in a sealed container for up to four days. You can drizzle some olive oil on it before reheating, if it's become too dry. Warm up individual servings in the microwave, covered with a sheet of wax paper.
More recipes like this
- Peas and Macaroni
- Broccoli Garlic Pasta
- Meatless Minestrone Soup
- Escarole and Bean Soup with Potatoes
- Lentil Stew (or Soup)
Enjoy!
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Pasta with Chickpeas (Ceci Beans)
Equipment
Ingredients
- 6 Tablespoons olive oil (plus extra to drizzle on servings if neeed)
- 5 cloves garlic
- 2 Tablespoons chopped parsley
- 15 ounces can of chickpeas (ceci) also sold as "garbanzo" beans
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 cups cold water
- 1 pound shellbows pasta (or ditalini)
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup freshly grated Pecorino Romano cheese (plus extra for serving)
- 2 teaspoons lemon juice (from half of a lemon)
- red pepper flakes (to taste)
Instructions
- Peel and chop the garlic. (Don't use a press, because the garlic will be too fine and could burn.)
- Chop the parsley. Drain and rinse the can of beans. Drain them again.
- Heat the olive oil in a large pasta pot (6-quart) on medium-high. Add the garlic and let it cook for 30 seconds, or until fragrant.
- When the garlic is fragrant, add the drained beans, parsley, salt and pepper. Stir to combine. Loosely cover the pot by propping the lid over it with a wooden spoon. Lower the heat to medium and cook for about eight minutes, stirring occasionally so the mixture doesn't stick. You want the ceci beans to be tender enough that you can cut one open with a fork.
- When the beans are just tender, add five cups of cold water, cover the pot tightly and increase the heat to high.
- When the water is boiling, stir in the pasta. Lower the heat slightly. Cook uncovered, stirring occasionally and scraping along the bottom, until the pasta is al dente. (See the cooking time listed on the box and taste to see if it's done.) Do not drain
- When the pasta is cooked, turn off the heat and gradually stir in the Parmesan and Pecorino. Stir in the lemon juice, if using.
- Serve immediately with extra Pecorino on top. If desired, you can drizzle more olive oil on each serving. The pasta will absorb the broth quickly.
- Refrigerate leftovers in a sealed container for up to 4 days. Before reheating them, add a bit of olive oil to each serving if the pasta is dry.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
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