Pasta e Ceci

Pasta e ceci predates tomatoes in Italian cooking. Roman legionnaires ate variations of it two thousand years ago. The modern Roman version is thick — halfway between a soup and a pasta — with chickpeas cooked until some dissolve into the broth and others stay whole for texture. A drizzle of olive oil and cracked pepper at the end is all it needs.

1. 1

   Cook the chickpeas

   75 min

   Drain soaked chickpeas. Cover with fresh water, bring to a boil, then simmer 60-75 minutes until completely tender. Reserve 1 cup cooking liquid.

2. 2

   Build the base

   15 min

   In a pot, warm olive oil with garlic and rosemary. Add cooked chickpeas, passata, and stock. Simmer 15 minutes.

3. 3

   Mash some chickpeas

   2 min

   Mash about a third of the chickpeas against the pot wall with a wooden spoon. This creates the creamy body.

   Chef's note · Or blend a cup of chickpeas with their liquid for a smoother texture.

4. 4

   Cook the pasta

   10 min

   Add ditalini directly to the pot. Cook until al dente, 8-10 minutes, stirring often. Add chickpea liquid if too thick.

5. 5

   Rest and serve

   5 min

   Remove from heat. Rest 5 minutes. Drizzle with olive oil and crack pepper over each bowl.