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Pasta e Ceci (Italian Chickpea and Pasta Stew)
Pasta e Ceci (Italian Chickpea and Pasta Stew)
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
585 minutes
A cozy Italian chickpea and pasta stew - substitute broken spaghetti for ditalini if needed.
Ingredients:
  • 1 cup dry chickpeas
  • 1 tablespoon baking soda
  • 1 yellow onion
  • 1 stalk celery
  • 1 small zucchini
  • 1 carrot
  • 2 tablespoon olive oil
  • 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
Instructions:
  • Give chickpeas a refreshing water bath by rinsing them under cool water. Rub the chickpeas together with your hands to cleanse them. Transfer the chickpeas to a large stew pot, cover them with water, and add baking soda. Swirl to ensure the baking soda is evenly distributed. Let the chickpeas soak for 8 hours or overnight.
  • The following day, strain chickpeas, rinse thoroughly with cold running water to remove skins or discolored chickpeas, then set aside.
  • Use a cheese grater to grate the onion, celery, zucchini, and carrot to enhance the flavors with a unique touch.
  • In a stew pot over medium heat, warm 2 tablespoons of olive oil. Add grated vegetables and sauté for 1 minute. Stir in sage, rosemary, and thyme. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
  • Pour in 3 cups of broth, along with the chickpeas and tomatoes. Allow it to come to a boil, then lower the heat and simmer until the chickpeas are tender, approximately 1 hour. Next, gently mix in the pasta, adding additional broth sparingly until you reach a rich, stew-like texture.
  • 1. Cook pasta until al dente, 8 to 10 minutes. Toss with salt and black pepper to taste. Serve in bowls and garnish with minced cayenne pepper and a drizzle of extra-virgin olive oil.

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