Pasta e ceci
Pasta e ceci, from above
VegVeganRome

Pasta e ceci

Chickpeas, rosemary, garlic and pasta. Rome's Friday soup, and Indian kitchens already have every ingredient.

60 minTime
15 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.
Friday soup2 chapters · 1 min read

Make it your way

Grandma's wayChickpeas, rosemary, pasta.
The original
425kcalsame
15 gproteinsame
10 gfibresame
60minutessame

Pasta e ceci.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chickpeas, dry1 cup kabuli chana, soaked overnight
Olive oil3 tbsp, plus more to serve
Garlic3 cloves
Rosemary1 sprig
Dried red chillia pinch
Tomato puree100 g passata
Pasta150 g ditalini or broken spaghetti
Water5 cups
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Pressure cook chickpeas, 5 whistles, and let pressure release naturally.
  2. 2Warm oil with garlic, rosemary and chilli until fragrant; add passata.
  3. 3Add chickpeas with liquid; blend about half for body. Simmer 10 minutes.
  4. 4Cook pasta in the soup until tender. Serve with raw oil and pepper.
Serve it like this

Serve in deep bowls with a swirl of olive oil, pepper and a rosemary needle or two.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pasta e ceci: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto al limone35 min
On the side Marinara sauce35 min
On the side Balsamic vinaigrette5 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Torta di ricotta75 min
Sign up to send it to your cook