Creamy chickpeas with pasta or pasta e ceci, a thick, hearty and comforting dish. This easy, budget-friendly and, best of all, one-pot meal will become a regular on your menu!
![](https://www.mangiabedda.com/wp-content/uploads/2023/02/IMG_0392-4-742x1024.jpg)
Is there anything more comforting than a creamy bowl of pasta and chickpeas or pasta e ceci? A classic southern Italian dish and the type of simple, hearty meal you want to reach for on a cold winter night!
Unlike my chickpea pasta recipe with tomato sauce which is a pastasciutta dish, this is a soupier version, although a thick one.
Variations of pasta with chickpeas
Most families have their own version of chickpeas with pasta and this recipe may be endlessly varied. Here are a few suggestions:
- Prepare it with added veggies (carrots and celery) as I did or without them for a quick version.
- Add more or less tomato passata, or none at all, according to taste.
- Add less broth (or water) for a thick and chunky version or extra broth if you prefer a more soup like dish.
- Use any short length pasta of your choice and in a pinch try breaking up spaghetti into shorter lengths as my mom often does!
![Pasta with chickpeas in blue bowl.](https://www.mangiabedda.com/wp-content/uploads/2023/02/IMG_6217-2-750x1000.jpg)
Ingredient list
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- Canned chickpeas: drained and rinsed
- Onion
- Carrot
- Celery
- Garlic clove
- Red pepper flakes: optional
- Tomato passsata: puréed tomatoes
- Rosemary sprig: or 1 tsp dry rosemary
- Short length pasta: such as Pantacce (as shown); ditalini; tubettini or small shells
- Vegetable broth: may be replaced by water or chicken broth
- Olive oil
- Salt, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
![Bowls of chickpea pasta with spoons.](https://www.mangiabedda.com/wp-content/uploads/2023/02/IMG_0406-3-701x1024.jpg)
Step by Step Instructions
- Heat olive oil in a large sauce pan. Sauté diced onion, carrot and celery and a pinch of salt until softened, about 7-8 minutes.
- Stir in garlic and red pepper flakes, if using, and cook for 1 minute.
- Add tomato passata and stir to combine all ingredients.
- Stir in the chickpeas, simmering vegetable broth (or water) and sprig of rosemary and bring to a boil.
- Lower to a simmer, cover, and cook for 20 minutes. Taste and adjust seasoning, if necessary.
- Remove the rosemary sprig and use a potato masher or immersion blender to mash about half of the chickpeas for a creamy, thick texture. Alternately, ladle half the chickpeas into a blender, purée them and return to the sauce pan.
- Stir in pasta and cook over medium heat until al dente. Add salt, to taste, if needed.
- Add extra simmering broth or water according to how “soupy” you like your pasta e ceci.
- Remove from heat and drizzle with a little extra olive oil. Serve hot with grated Parmigiano cheese at the table, if desired.
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![](https://www.mangiabedda.com/wp-content/uploads/2023/02/IMG_0383-2-scaled.webp)
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![Creamy chickpeas with pasta in large skillet.](https://www.mangiabedda.com/wp-content/uploads/2023/02/IMG_0400-2-683x1024.jpg)
Recipe Notes
-For a quick version of pasta e ceci, omit the carrots and celery.
-Increase or decrease the amount of tomato passsata according to your taste.
-For a thicker soup, reduce the amount of liquid added and for a soupier dish add more liquid.
-Try tossing in a handful of spinach leaves in the last few minutes of cooking.
-This recipe works well with white cannellini beans in place of chickpeas.
-Use chicken broth or water instead of vegetable broth.
-If using water, toss in a Parmigiano rind while simmering for extra flavor.
-Use and short length pasta of your choice such as ditalini; tubettini; or small shells.
-Keep leftovers refrigerated for up to 3 days.
-This soup thickens even more once it cools. Stir in a bit of water or extra broth when reheating.
![Creamy chickpeas with pasta.](https://www.mangiabedda.com/wp-content/uploads/2023/02/IMG_0411-2-699x1024.jpg)
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more Italian recipes with beans!
- Pasta with Chickpeas in Tomato Sauce
- White Bean and Potato Soup
- Pasta with Fava Beans and Peas
- Swiss Chard and White Bean Stew
- Swiss Chard and White Bean Pasta
- Tagliarini with Beans
- Italian Minestrone Soup
- Grilled Tuna and White Bean Salad
![Creamy chickpeas with pasta in large skillet with wood spoon.](https://www.mangiabedda.com/wp-content/uploads/2023/02/IMG_0392-4-scaled.webp)
Ingredients
- 1 medium onion diced
- 1 carrot diced
- 1 branch celery diced
- 1 clove garlic finely minced
- 3 tbsp. olive oil plus extra for drizzling
- pinch red pepper flakes optinal
- ½ cup tomato passata tomato purée
- 2 19 oz cans of chickpeas drained and rinsed
- 5-6 cups vegetable broth or water
- 1 sprig rosemary or 1 tsp dried
- 225 grams small shaped pasta such as ditalini, tubettini, small shells or
- salt to taste
Instructions
- Bring the vegetable broth to a simmer in a small sauce pan.
- Heat olive oil in a large sauce pan. Sauté diced onion, carrot and celery and a pinch of salt until softened, about 7-8 minutes.
- Stir in garlic and red pepper flakes, if using, and cook for 1 minute.
- Add tomato passata and stir to combine all ingredients.
- Stir in the chickpeas, 5 cups of the simmering vegetable broth (or water) and sprig of rosemary and bring to a boil. Reserve the remaining liquid and add if needed. Lower to a simmer, cover, and cook for 20 minutes. Taste and adjust seasoning, if necessary.
- Remove the rosemary sprig and use a potato masher or immersion blender to mash about half of the chickpeas for a creamy, thick texture. Alternately, ladle half the chickpeas into a blender, purée them and return to the sauce pan.
- Stir in pasta and cook over medium heat until al dente. Add salt, to taste, if needed.
- Add extra simmering broth or water as needed to fully cook the pasta. For a "soupier" dish add extra broth or water, as desired.
- Remove from heat and drizzle with a little extra olive oil. Serve hot with grated Parmigiano cheese at the table, if desired.
Notes
-Increase or decrease the amount of tomato passsata according to your taste.
-For a thicker soup, reduce the amount of liquid added and for a soupier dish add more liquid.
-Try tossing in a handful of spinach leaves in the last few minutes of cooking.
-This recipe works well with white cannellini beans in place of chickpeas.
-Use chicken broth or water instead of vegetable broth.
-If using water, toss in a Parmigiano rind while simmering for extra flavor.
-Use and short length pasta of your choice such as ditalini; tubettini; or small shells. Tips -Keep leftovers refrigerated for up to 3 days.
-This soup thickens even more once it cools. Stir in a bit of water or extra broth when reheating.
Delightful … especially on a chilly winter day. I make this occasionally, along with other warming pasta and ‘something’ dishes, many exactly as your recipes call for. Only difference in this one for me is that I don’t use onion, only garlic. Otherwise pretty much the same. Thank you Nadia – another winner.
Hi Anna, I so agree with you. There’s nothing more comforting, not to mention easy, on a chilly day. Thank you Anna!