Pasta e Ceci

Another simple and quick pasta dish, similar to the Pasta e Patate, but this time using chickpeas. Very effective, but do not overcook!

Serves 2

Cooking time – 30 minutes


  • 4 tbsp Olive Oil
  • 1 clove Garlic
  • 1 medium Onion, finely chopped
  • 2 sprigs Rosemary
  • 2 tins Chickpeas
  • 1 ltr Vegetable Stock
  • 2 tbsp Tomato puree, or a large spoonful of Marinara Sauce
  • 250g Pasta Shapes
  • Salt & Pepper to taste
  • Parmesan to serve
  • chopped Basil to serve


  • Gently fry the onions and garlic in the oil until soft
  • Add the rosemary and chickpeas and cook for a minute before adding the stock and tomato sauce
  • Bring to the boil and simmer for 10 minutes
  • Remove about half of the chickpeas from the pan, then blend the rest to make a smooth thin sauce.
  • Return the remaining chickpeas to the pan and add the pasta. Cook until the pasta is al dente, stirring regularly to prevent sticking
  • Check seasoning and serve immediately topped with Parmesan and basil. The sauce should be thick but not stodgy

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