Name: Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 9 h 45 min
Cuisine: Italian
Ingredients: 1 cup dry chickpeas; 1 tablespoon baking soda; 1 yellow onion; 1 stalk celery; 1 small zucchini; 1 carrot; 1 sprig fresh sage leaves; 1 sprig fresh rosemary; 1 sprig fresh thyme; 3 to 5 cups chicken broth, as needed; 2 stewed, peeled tomatoes; 240g pasta ditalini, such as Barilla® Gluten Free Ditalini; Salt and pepper to taste; 1 fresh cayenne pepper, seeded and minced, or more to taste; 2 tablespoons olive oil; 1 tablespoon extra-virgin olive oil

If you’re craving something hearty, comforting, and utterly delicious, you’re going to want to stick around for this one. I absolutely love sharing this Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe because it’s one of those dishes that wraps you up in warmth and satisfaction with every spoonful. It’s simple, rustic, and packed with flavor in the best way — perfect for chilly evenings or whenever you need a cozy hug in a bowl.

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Why You’ll Love This Recipe

Rustic comfort food: This stew feels like a warm Italian hug on the coldest days.
Simple ingredients, big flavor: You probably have most of these pantry staples already.
Nutritious and filling: Chickpeas and pasta combine to keep you full and satisfied.
Flexible and forgiving: You can tweak the herbs and spice level to make it your own.

A white bowl filled with a thick, orange soup that has a mix of small round chickpeas, short tube-shaped pasta, thin green herb strips, and small orange carrot pieces. On top, there are several small red chili slices adding a pop of color. The bowl is placed on a white marbled surface. The soup looks warm and hearty with visible textures from the chickpeas and vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting your ingredients right is half the battle with this Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe. Each element plays a role in layering flavors, and I’ve picked ingredients that come together beautifully. A little heads up — grating the veggies instead of chopping them makes all the difference!

Dry chickpeas: Soaking overnight helps make them tender and digestible; trust me, don’t skip this step.
Baking soda: A small pinch in soaking water speeds up softening, a trick I discovered after several tougher attempts.
Yellow onion: Grated for sweetness and softness that melts into the stew.
Celery stalk: Adds subtle earthiness and depth without overpowering.
Small zucchini: A fresh note that balances the rich broth.
Carrot: Grated carrot lends a hint of natural sweetness and color.
Olive oil (regular and extra-virgin): Used both for sautéing and finishing to add richness and aroma.
Fresh sage, rosemary, and thyme: These herbs infuse the stew with authentic Italian flavor—fresh is best here.
Chicken broth: The base liquid that brings everything together; add more or less for desired thickness.
Stewed peeled tomatoes: Provide acidity and body to the stew.
Pasta ditalini: Traditional choice for this stew, but broken spaghetti works fine too.
Salt and pepper: Essential seasonings to taste.
Fresh cayenne pepper: Adds a nice kick; adjust based on your heat preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe is so adaptable. Over the years, I’ve played around with herbs, added veggies, and even tweaked the pasta types to suit what I have on hand or mood. Feel free to make it yours!

Vegetarian version: Swap chicken broth for vegetable broth, and you have a lovely meat-free meal that doesn’t skimp on flavor—I’ve done this many times when friends drop by unexpectedly.
Spice it up: I sometimes add red pepper flakes or more fresh cayenne when I’m craving bold heat; it wakes up the dish beautifully.
Herbs and greens: Adding spinach or kale near the end brightens the stew and adds nutrition — my family can’t even tell they’re eating greens!
Pasta options: If you don’t have ditalini, broken-up elbow macaroni or small shells work just as well; I keep these pasta shapes stocked for exactly that reason.

How to Make Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe

Step 1: Soak and Prepare Chickpeas

Start by rinsing your dry chickpeas under cool water—giving them a good rub to wash away any dirt. Place them in a large pot, cover with fresh water, and add the tablespoon of baking soda; swirl to mix well. The baking soda is a game-changer here, softening the chickpeas and cutting down cooking time. Leave them to soak for 8 hours or overnight. Trust me, this makes the difference between chewy and tender chickpeas, and your stew will thank you.

Step 2: Grate Those Veggies

The next day, drain and rinse the chickpeas thoroughly, removing any skins or odd-looking beans. Now, grab a cheese grater and grate the onion, celery, zucchini, and carrot using the large holes. I can’t stress how this step elevates the stew—grated vegetables cook down to melt-in-your-mouth goodness and release flavors evenly into the broth. It’s a trick I stumbled upon years ago, and I never go back to chopping for this recipe.

Step 3: Sauté and Infuse Flavors

Heat two tablespoons of olive oil in your stew pot over medium heat. Toss in the grated veggies and sauté for just one minute to start awakening their flavors. Then add your sprigs of fresh sage, rosemary, and thyme and keep stirring now and then—about five minutes until your onions go translucent and soft. At this point, your kitchen will start smelling like an Italian trattoria, and you’ll know you’re on the right track.

Step 4: Simmer the Stew

Pour in three cups of chicken broth, your soaked chickpeas, and the stewed tomatoes. Bring the whole mix to a boil, then reduce the heat and let it simmer gently for about an hour, or until the chickpeas are tender. This slow simmering is where all your flavors harmonize. If the stew begins to look too dry, add extra broth, but keep it thick and stew-like—I like to keep mine comforting and spoonable.

Step 5: Cook the Pasta

Once the chickpeas are tender, stir in your pasta ditalini. Cook until the pasta is al dente, about 8-10 minutes. Be careful not to overcook here — you want a slight bite to contrast the creamy chickpeas. Season the stew well with salt and black pepper to taste. And here’s your lucky last touch: top each bowl with some minced fresh cayenne pepper and a drizzle of extra-virgin olive oil right before serving. The heat from the cayenne brightens the flavors, and the olive oil adds that silky finish I just adore.

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Pro Tips for Making Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe

Soaking is key: Don’t rush soaking the chickpeas; the baking soda helps, but overnight soak guarantees tenderness.
Grate, don’t chop: Grated veggies blend into the stew better and create a creamier texture without cream.
Control the broth: Add extra broth cautiously to keep the stew thick—not soupy—unless you prefer it otherwise.
Fresh herbs matter: Using fresh sage, rosemary, and thyme give the best aroma; dried works in a pinch but fresh is worth it.

How to Serve Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe

The image shows a bowl of thick soup with several visible layers of ingredients. The base layer is a rich, orange broth filling most of the white bowl. Floating on top are pale beige chickpeas, small hollow pasta pieces, and thin shreds of orange carrot. Green herb sprigs and small slices of bright red chili pepper rest on the surface, adding color contrast. The bowl sits on a white marbled surface, and the photo is clear with natural lighting highlighting the textures of each ingredient. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish my bowls of Pasta e Ceci with a drizzle of good quality extra-virgin olive oil and a sprinkle of fresh minced cayenne or a pinch of red pepper flakes. Sometimes a few torn basil leaves or freshly grated Parmesan are great too—each adds a layer of richness or brightness. The olive oil adds that silky, peppery note that seems subtle but brings everything alive.

Side Dishes

My favorite pairing is a simple, crusty Italian bread to soak up the stew’s flavorful juices—think something rustic like ciabatta or a baguette. A fresh green salad with a zingy vinaigrette balances the meal nicely if you want some freshness on the side. Sometimes I’ll serve roasted seasonal vegetables for an extra hearty, comforting dinner.

Creative Ways to Present

For family gatherings, I like to serve Pasta e Ceci in shallow bowls with a mini herb sprig perched on top as a garnish—it turns this humble dish into a centerpiece. If you’re serving guests who appreciate a bit of flair, a swirl of good pesto or a drizzle of truffle oil can take it to the next level. I tried this last Christmas, and it was a hit!

Make Ahead and Storage

Storing Leftovers

I usually let leftover Pasta e Ceci cool to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for up to 3 days. The stew thickens in the fridge, so you might need to loosen it with a splash of broth or water when reheating.

Freezing

This stew freezes well, which is great for busy weeks. Portion it into freezer-safe containers, leaving some headspace for expansion. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove. The texture holds up nicely, though the pasta may soak up some broth, so add a bit more liquid during reheating.

Reheating

I reheat Pasta e Ceci slowly on the stovetop over medium-low heat, stirring frequently to prevent sticking and to warm evenly. Adding a little broth or water helps revive the stew’s original consistency. You can also microwave small portions, stirring halfway through, but the stove method keeps the flavors fresh and textures just right.

FAQs

Can I use canned chickpeas instead of dry ones?

Yes, you can! Using canned chickpeas will save time since they’re already cooked. Just rinse and drain them well, then add them directly to the stew in the last 20 minutes of simmering to let flavors meld without overcooking the pasta. Keep in mind the texture will be softer, but it’s still delicious.
What if I can’t find ditalini pasta?

No worries! I often substitute ditalini with broken spaghetti, elbow macaroni, or small shells—anything small that can scoop into a spoon easily. Just keep an eye on cooking times, as smaller pastas cook faster.
How spicy does this stew get with fresh cayenne pepper?

The fresh cayenne gives a gentle heat that you can control — I usually start with a small amount and add more to taste. If you want it milder, just skip the cayenne or use less. The extra heat really brightens up the deep, earthy flavors of the chickpeas and herbs.
Can I make this dish vegan?

Absolutely! Swap the chicken broth with a good-quality vegetable broth, and you’ve got a delicious vegan-friendly meal that’s just as comforting. Just be sure to check your broth’s ingredients to keep it fully vegan.

Final Thoughts

I still remember the first time I tried making this Pasta e Ceci: Italian Chickpea and Pasta Stew Recipe—it felt like uncovering a beautiful secret handed down by the Italian grandmothers I’ve adored over the years. It’s simple to make but feels so special every time. If you want a meal that’s heartwarming, nutritious, and deliciously rustic, give this recipe a try. You’ll be amazed how a few humble ingredients can come together to create such magic in your kitchen. Enjoy every bite and remember to share it with people you love!