Pasta e Ceci (Pasta and Chickpeas)

close-up overhead of finished dish in white bowl with garnish

Pasta e Ceci (Pasta and Chickpeas)

This pasta e ceci recipe is a quick and easy take on a classic Italian dish that is hearty, flavorful, and sure to please the whole family. This version is also vegan and can easily be made gluten-free using gluten-free pasta.

Course Dinner, Main Course

Cuisine Gluten-Free, Italian, Vegan

Keyword chickpeas, gluten free, pasta, vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 351kcal

Author Sherri Hall

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced (you can use a garlic press to make it even easier)
2 (14.5 oz) cans stewed tomatoes (I used Muir Glen)
1 teaspoon dried parsley
4-5 cups vegetable broth (use low sodium if desired; use amount depending on preference)
1 (15 oz.) can chickpeas (aka garbanzo beans), drained and rinsed
6 oz elbow pasta, shells or ditalini (traditional or gluten-free; I used Jovial brand brown rice elbows)
fine sea salt to taste
freshly ground black pepper to taste
optional, for garnish: more black pepper, vegan Parmesan, crushed red pepper flakes, fresh chopped parsley

Instructions

Heat olive oil in a 4-qt. saucepan over medium heat. Add the garlic and cook over medium until fragrant but not burnt (about 1-2 minutes).
Add the tomatoes. Keep cooking over medium heat while breaking up the tomatoes with a wooden spoon (or you can use a stainless steel spoon if you are using a stainless steel pot rather than a non-stick one).
Stir in the parsley and cook over medium heat for 3 minutes, stirring occasionally.
Add the broth and bring to a boil (start with 4 cups but note that the pasta absorbs most of the liquid so if you want the dish on the brothier side, use up to 1 more cup).
Once boiling, stir in the chickpeas and the pasta and lower the heat to medium high. Cook until pasta is tender, about 10 minutes depending on what pasta you are using, stirring occasionally. Add salt and pepper to taste.

Video

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated based on 4 servings, using 4 cups of vegetable broth, and using Jovial brown rice pasta.

Nutrition