Heartwarming Pasta e Ceci: A Rustic Italian Comfort Dish
Experience the soul-soothing embrace of Pasta with Chickpeas, lovingly known as Pasta e Ceci. This cherished Italian stew, infused with aromatic garlic and fragrant rosemary, is a true testament to the beauty of simple, wholesome ingredients.
There’s a special joy in discovering a new culinary mentor, and for me, that mentor has become Jamie Oliver. While I wasn’t deeply familiar with his work beyond a few BBC show episodes, a recent blind purchase of one of his cookbooks has transformed my kitchen. From the very first recipe, I was hooked. This second dish, a delightful Pasta with Chickpeas, was nothing short of wonderful! It truly astounds me how such humble, simple ingredients can be combined to create a meal so utterly satisfying and rich in flavor.
Jamie Oliver categorizes this particular recipe as a soup in his book, but its hearty nature and the generous inclusion of pasta mean it could just as easily be classified as a rustic pasta dish. He suggests adding boiling water to thin it out if desired, but I found myself completely enamored with its naturally thick, almost stew-like consistency. This robust texture allows the flavors to cling beautifully to every piece of pasta and chickpea, making each spoonful a truly comforting experience. While it took a little longer to prepare than my initial dive into his cookbook, the extra time was undeniably worth every minute. The depth of flavor developed through gentle simmering truly pays off, transforming a few basic items into something extraordinary.
Elevating Your Pasta e Ceci: Tips for a Perfect Bowl
Reflecting on my first attempt, there’s one minor adjustment I’d make next time to truly perfect this Pasta e Ceci: a more generous hand with the rosemary. While I included it, I felt its distinctive, piney aroma didn’t quite shine through as much as I would have liked. Fresh rosemary is particularly potent and offers a unique warmth that is crucial to the dish’s character. Don’t be shy with it; a little extra will only deepen the overall aromatic profile. Moreover, I cannot overstate the importance of serving this dish with a generous scattering of fresh herbs. I opted for fresh basil, and its vibrant, peppery notes provided a brilliant contrast to the savory stew, lifting the entire flavor profile. Fresh parsley would also be an excellent choice, adding a fresh, slightly bitter counterpoint that rounds out the dish beautifully. These finishing touches aren’t just for garnish; they are integral to the authentic Italian experience.
This dish, Pasta e Ceci, stands as a testament to the timeless appeal of Italian cooking. It’s a popular staple across Italy, and like many traditional recipes, its preparation varies wonderfully from region to region, and even from family to family. This rich history is what I love most about such generational recipes – they carry stories, evolving subtly over time as each cook adds their unique twist. Whether it’s the type of pasta, the exact blend of aromatics, or the consistency, every version holds a piece of culinary heritage. This adaptability makes it not just a meal, but a canvas for personal expression within a deeply rooted tradition. It’s a reflection of ‘cucina povera’ – peasant cooking – where ingenuity transforms inexpensive, readily available ingredients into something truly spectacular and nourishing.
The Charm of Cucina Povera: History and Variations
Pasta e Ceci embodies the spirit of ‘cucina povera,’ or poor kitchen cuisine, a philosophy born out of necessity but celebrated for its resourcefulness and delicious simplicity. Historically, this dish provided sustenance to Italian families using readily available and affordable ingredients like chickpeas, pasta, and common vegetables. It’s a dish that transcends mere hunger, offering warmth, nourishment, and a taste of home. Each region of Italy might have its own interpretation: some might add a touch of tomato, others a splash of white wine, or different hardy herbs. The beauty lies in its flexibility, allowing cooks to adapt it based on what’s available and what flavors they prefer. This very adaptability is what has allowed Pasta e Ceci to endure through generations, becoming a beloved classic that continues to comfort and delight.
Before we dive into the recipe itself, I have a question for my fellow food enthusiasts. As the holiday season approaches, I’m busily compiling my Christmas wish list, and naturally, several cookbooks will be making an appearance. I’m always on the hunt for those truly indispensable culinary treasures. So, I’m eager to hear from you: What is your absolute favorite cookbook? More specifically, do you know of any hidden gems or classic must-haves that might not already be on my radar, but absolutely should be? Whether it’s regional specialties, baking bibles, or global gastronomy, I’m open to all suggestions to expand my culinary library!
Making the Most of Your Ingredients
The success of a simple dish like Pasta e Ceci often hinges on the quality and preparation of its core components. For instance, while canned chickpeas offer convenience, proper rinsing is essential to remove excess sodium and any canning liquid that might alter the flavor. If you’re feeling adventurous, starting with dried chickpeas and soaking and cooking them yourself will yield a creamier texture and deeper, nuttier flavor that truly elevates the stew. Similarly, the choice of pasta matters. Ditalini, a small, tube-shaped pasta, is traditional for its ability to nestle into the rich broth and absorb all the delicious flavors. However, other small pasta shapes like elbow macaroni, orzo, or even broken spaghetti can work beautifully, ensuring a satisfying bite in every spoonful.
Don’t underestimate the power of a good quality extra virgin olive oil. It’s not just for cooking; a drizzle over the finished dish adds a silken texture and a fruity, peppery note that ties all the flavors together. And while the recipe calls for chicken stock, a vegetable stock can easily make this a completely vegetarian and vegan-friendly meal without sacrificing depth. For an extra layer of umami, consider adding a parmesan rind to the stew while it simmers – just remember to remove it before blending and serving!
Pasta with Chickpeas
Deborah Harroun
15 minutes
45 minutes
1 hour
4
servings
Soup
Italian
Pin
Ingredients
- 1 small onion, peeled and finely chopped
- 1 stick of celery, trimmed and finely chopped
- 1 clove of garlic, peeled and finely chopped
- Extra virgin olive oil
- A sprig of fresh rosemary, leaves picked and finely chopped
- 2 14- oz. cans of chickpeas
- 2 1/4 cups of chicken stock
- 3 1/2 oz. ditalini or other small Italian “soup” pasta
- Sea salt and freshly ground black pepper
- Optional: a small handful of fresh basil or parsley, leaves picked and torn
Instructions
- In a large saucepan, combine the finely chopped onion, celery, and garlic with a drizzle of extra virgin olive oil and the chopped rosemary. Cook very gently over low heat, with the lid on, for approximately 15-20 minutes. The goal is for the vegetables to soften completely without taking on any color, allowing their sweetness to develop.
- Thoroughly drain and rinse your canned chickpeas under cold water. Add them to the saucepan with the softened vegetables, then pour in the chicken stock to cover. Continue to cook gently for another half an hour. After this time, using a slotted spoon, carefully remove about half of the chickpeas from the pan and set them aside in a separate bowl.
- Using a handheld immersion blender, carefully puree the remaining soup directly in the pan until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, transfer the soup in batches to a food processor or regular blender, whiz until smooth, and then return it to the saucepan. Add the reserved whole chickpeas and the ditalini (or your chosen small pasta). Season the soup generously with sea salt and freshly ground black pepper to taste. Simmer gently, stirring occasionally, until the pasta is al dente and the chickpeas are tender.
- At this stage, if you prefer a thinner consistency, slowly stir in some boiling water from a kettle until the soup reaches your desired thickness. Taste and adjust seasoning with more salt and pepper as needed. To serve, ladle the warming Pasta e Ceci into bowls, drizzle generously with good-quality extra virgin olive oil, and sprinkle with freshly torn basil or parsley for a burst of freshness.
Recipe Notes:
The Lasting Appeal of Italian Comfort Food
Pasta e Ceci isn’t just a meal; it’s an experience. It’s the kind of dish that warms you from the inside out, evokes feelings of home, and reminds you of the simple pleasures in life. Its unassuming ingredients transform into something truly magical through patient cooking, a hallmark of authentic Italian cuisine. Whether you’re seeking a hearty weeknight dinner or a comforting dish to share with loved ones, this garlic and rosemary-infused Pasta with Chickpeas promises to deliver. It’s a versatile, nutritious, and incredibly flavorful option that can easily fit into a healthy, balanced diet, especially for those embracing Mediterranean-inspired eating. So, gather your ingredients, take your time with the aromatics, and prepare to fall in love with this timeless Italian classic.