Pasta e Ceci (Italian Pasta and Chickpea Stew) Recipe (2024)

Loved this. Although, a little too much libations whilst preparing it... as one does. Added what I thought was double the herbs. Loped off lavender from my herb garden instead... not rosemary. Result was an aromatherapy infused Pasta e Ceci to that will hopefully reduce stress, anxiety, and possibly even mild pain. So one tip - easy on the gin.

Why not use juice from tomatoes and broth from chick peas for part of the liquid? Seems to me that would enhance the flavor.

Added broth and used regular kale and turned out well. I think the broth proportion is incorrect, as i had to add at least 2 more cups to avoid it being dried pasta. Will make it again.

I used a 14.5-ounce can of fire roasted diced tomatoes, including the saucy juices, and three cups of vegetable broth. I also upped the red pepper flakes, using 3/4 tsp. because I like spice. And I used small elbow macaroni because I couldn’t find dilatini. My husband, who’s not always a fan of veggie things, declared it delicious and asked if we could have it again. I like it because it comes together very fast.

I have cooked a version of this.. Separately, I chop finely spring onions, a tomato, juice of a lemon, two green chillis and cilantro, which I add once cooked and leave covered for five minutes...

This was awesome. Substituted broth for water - superb.

Loved this dish so much, it was easy to make, tasty and nutritious to boot. I can't stop raving about it to my friends. Took some of the advice from commenters below (thanks, cooking gurus!), plus my own slight modifications.- Used macaroni instead- Boiled with chicken stock- Sauteed anchovies as well- Added some minced pork - Used fresh tomatoes with the juices- Used the liquid from canned chickpeas- Subbed baby spinach leaves for the escarolePerfect quarantine lockdown meal.

Delicious I used baby spinach & I used the liquid from the can of plum tomatoes. Also used smaller pasta Acni pepe

Maria,I'm betting the two cups of liquor really added pizazz to this dish!! LOL...

Really yummy and so quick and easy. Other than adding a Parmesan rind during cooking, I wouldn’t change a thing.

I have a particular kind of gum disease that is aggravated by acidic food. My dentist told me I could only eat tomatoes with the addition of heavy cream to cut the acidity. Added a quarter cup of heavy cream to this stew at the end, and, wow! It is AMAZING! Also, can't have any kind of spicey so could not add my beloved red pepper flakes. Didn't miss them.

Used the instant pot for this! Sautéed garlic and oil and spices for 1-2 min then put everything else in, put on the stew function for 20 min and it was perfect! Liquid was all soaked up and it was thick and stewy. I also used veggie broth instead of water.

Delicious! After reading the notes from others, I used an entire 15-ounce can of tomatoes and their juice, also adding in probably two cups of liquor left over from cooking my chickpeas from scratch. My store was out of ditalini- small farfalles worked fine. Will make again although may double recipe as is not the most generous batch of soup..

I added another 4 cups of veggie broth and this was still a stew-like consistency. A cup of ditalini is actually quite a lot, I would probably add half a cup instead. Also, I threw in 2 vegan bouillon cubes of 'Better than Chicken" which helped round out the flavor on the umami side.I made it with the kale I had on hand it was a lovely, light lunch!

Use broth or stock instead of water

Great. Had little elbows and not ditalini. Used about 3.5 cups turkey stock and added more water during cooking. Had lacinato kale and cabbage so I sliced those up and added a few minutes before the end--needed about five minutes to cook (not wilt). Agree it's a great potential cupboard cleaner to keep in your back pocket!

This and Italian Wedding Soup look like terrific uses for all those CSA leafy greens that I can’t get my family to eat raw. (Beet greens, collard greens, etc)

Perfect hearty meal for our ski group! Had limited ingredients to work with, no rosemary, so substituted marjoram and oregano, only two herbs at our rental. Also, threw in a bouillon with the water, added some butternut squash and used elbow pasta. It was a hit!

Asher likes

Very delicious dish for a cold day. I added extra broth to make it soupy instead of the water, and added in Italian sausage while sauteeing the onions which I think added to the flavor and hearty-ness of the broth.

Made this today. Earlier in the week, I had braised some kale, so I used it in the soup. It was perfect and overall a very good recipe. I forgot to smash some of the chickpeas so my broth was clearer. It needed a hit of acid at the end, so I drizzled a little bit of balsamic over it in the bowl. Super easy to make with a bunch of stuff I typically have on hand. seems easily adaptable; will make again.

Love this but would add a few anchovies for some more umami

This came together fast, and was delicious. I used Banza pasta and radicchio, listened to the comments and used the tomato juice and veggie broth instead of water. The broth was delicious. A real keeper.

Added extra garlic, rosemary and red pepper flakes. Replaced chicken stock for water, and added about an extra cup. Swapped out type of pasta as I couldn't find the one requested. Also used radicchio, which I was nervous would be too bitter, but it worked quite well!

Double crushed pepper add anchovies to onion.

Another reason why I love this app. This recipe is SO easy even a Dad who’s responsible for homemade pizza on Friday (see Roberta’s pizza dough in app) and mid week on Wednesday, can be a rock star. So good. Used about 1.5 cups of the pasta not 1 cup and doubled the liquid (3 cups veg stock/3 cups water). The pasta really absorbed the liquid until I added more water. A family favorite. If you can chop an onion and open two cans you can turn out an awesome meal. Love it.

Mostly followed the recipe with a few tweaks:- Used all of the tomatoes in a 28 oz can of whole tomatoes- Instead of water, kept the liquid from beans and tomatoes, and then did chicken broth for the restIt's great!! Perfect for a rare sub-freezing day where I live.

Just made this for the first time, and followed the recipe except for adding a some of the liquid from the canned tomatoes along with the water. It was very good in the end, but next time I’ll just use plain water. I think the extra tomato made the dish a bit too sharp, and the flavor of the rosemary and the escarole got a little lost in the mix. The pecorino really works well, though. I’ll definitely make this again; it’s great for a quick, satisfying dinner.

Followed the recipe for the most part. Sub'd spinach for escarole and cannelli beans for chick peas (what I had). Used 1 can (14.5 oz) fire roasted tomatoes with juice, and one 14.5 oz can low sodium chicken broth. Cooked one cup ditalini in separate pot, well salted, used maybe 3/4 of it? Added back some of the ditalini water to the broth. Very tasty!! Served with parmesan and some some fresh mozzarella, torn into smaller pieces. Thanks for the recipe!

So I listened to the notesUsed Diced celery and onions Added the liquid of chickpeas and tomatoesAdded a splash of wineAdded a cube of pestoUsed chicken brothUsed a Parmesan rindSteamed broccoli as I had no greensIt was a great dinner. Definitely can mess with this recipe and get a great result! The rosemary and hot pepper were key ingredients! A loaf of bread works well to mop up the sauce.Have fun!