Pasta e Ceci (Pasta with Chickpeas)

Pasta e Ceci is a humble, comforting Italian classic made from pantry staples. It’s deeply savoury, and incredibly satisfying. Don’t you just love Italian food?!

Pasta e Ceci is one of Italy’s most beloved examples of cucina povera — cooking that transforms simple ingredients into something truly magical. Chickpeas are gently simmered with garlic, olive oil and rosemary, then pasta is cooked directly in the same pot to create a soup-like sauce. The result is hearty, warming, and far more luxurious than its modest ingredient list suggests. Thank you Italy (again).

My recipe is easily adaptable for vegetarian and vegan diets by omitting the anchovies and using vegetable broth/stock.

This recipe is part of my Italian and Vegetarian Italian Collections, where the best of Italy are celebrated.

What's Ahead?

What is Pasta e Ceci?

Pasta e Ceci is a traditional Italian pasta dish originating in Rome and the wider Lazio region. It combines dried or canned chickpeas (ceci) with pasta, garlic, olive oil and herbs, cooked together in one pot. Unlike pasta served with a separate sauce, the pasta releases starch directly into the chickpea broth, creating a naturally creamy texture. It’s a classic example of Italian comfort food — filling, economical, and designed to nourish using simple pantry ingredients rather than expensive cuts or sauces.

Pasta e Ceci is also commonplace in Central and Southern Italy outside of Lazio. I first ate this dish in Abruzzo where all the best pasta comes from (in my humble opinion), but have enjoyed similar dishes in Campania and Puglia too, each laying claim to its origin, of course!

Why you'll love it

• Budget-friendly pantry ingredients - You can whip this up without any hassle of hunting out ingredients.
• One-pot, low-effort - The pasta cooks in the sauce, so that's only one pot to wash!
• Hearty, but not hefty - You'll be filled up but not feel bloated. It's filling and lighter.
• It's quick and easy - The whole affair only takes 25 minutes from start to end.
• Vegetarian adaptable - it's no trouble at all to leave out the anchovies and have yourself a truly satisfying vegetarian pasta.

Stuff You'll Need

There's not a lot to this dish at all, you'll probably already have all or most of the ingredients in your pantry.

• Chickpeas - an essential, obviously! Nutty and creamy and full of goodness. I use canned 100% of the time, because it's so much easier and there's little to no difference in the final dish.
• Pasta - Traditionally as this is a kind of soupy dish, the pasta shapes are small. I invariably use Ditalini - I offer up some alternative suggestions below too.
• Anchovies - Not essential, but often included in regional recipes as they add that salty umami backbone to the dish. If you're vegan or vegetarian, leave them out.
• Garlic - just a little gives even more flavour to the sauce
• Tomato paste - this isn't a tomato sauce, so only a little is added to bring more depth and a little sweetness to the sauce
• Rosemary - in my version the rosemary is quite forward as I love the flavour, if you want it more subtle just add a smaller sprig than you see in the picture above.
• Broth/Stock - I use vegetable broth/stock in my recipe, but you can use chicken or beef too. Rustic versions use only water, but I felt the dish lacked flavour so always use stock in my version.

Step by Step

Pasta e ceci is super-easy to make at home - it's a one-pot dish, so there's not a lot to do other than stand over the pot for a few minutes. Too easy!

1. Saute - We're going to gently fry the anchovies (if using) and garlic. The anchovies will dissolve, but leave all that wonderful umami flavour behind. Not fishy in the slightest in case you were worried. (If you're vegetarian, just add the garlic at this stage)
2. Add tomato paste - The concentrate/puree is added and stirred briefly.
3. Add the chickpeas - and stir to combine
4. Add the broth/stock and sprig of rosemary - this is where all that floral fragrance is infused into the sauce.
5. Add the pasta - tumble it into the liquid and leave to cook to the packet instructions.
6. You might need to add a little more liquid or not, I like my dish a little soupy, the starch from the pasta will create some creaminess, but it's still pretty loose.

Substitutions and variations

The dish is pretty forgiving in that you can create variations on flavour.

• Vegetarian/Vegan/Meat eaters - In Italy, vegan versions are common by leaving out the anchovies. You can also replace the anchovies with cubes of pancetta or guanciale.
• Herbs - The rosemary can be replaced with fresh bay leaves, thyme, oregano or marjoram for different flavourful alternatives.
• Pasta - Pasta shapes are flexible - Ditalini is the gold standard but shapes like Tubetti, Fregola, Quadrucci or even Risoni (orzo) can be used. This dish will work well with broken pasta like Spaghetti, Linguini etc. You can also use mixed pasta too, which is a good way to use up those annoying little bags of 'not quite enough' portions in your cupboard. Just break up spaghetti and add to whatever shapes you have. Cook for the longest cooking time required in your selection.
• Gluten Free Pasta - Gluten free pasta works well for this recipe, but you will likely need to add more broth and keep an eye on the pasta when cooking to ensure it doesn't stick.

Serving & Storage Suggestions

• As with most pasta dishes, serve immediately, but this pasta does hold in the fridge for 1-2 days - the texture is affected a little in that the pasta softens, but the flavour is all there!
• With that in mind, you can freeze the dish (in portions) but you'll lose some of the texture when reheating. I would also add a little drizzle of water or stock when doing so to keep the soupy consistency.
• Typically, pasta e ceci is served simply with nothing more than a grinding of black pepper and drizzle of extra virgin olive oil.
• However, I simply cannot help myself in dousing mine with a healthy spoonful(s) of freshly grated pecorino or Parmigiano Reggiano! Purists would probably kick me out of Italy, but I don't care, it's rather delicious!

Ready to get cooking?

If you’re looking for a deeply comforting Italian meal without much fuss, Pasta e Ceci delivers every time. It’s simple, honest food — the kind of dish that proves great cooking is about technique, not excess. Grab a pot, a handful of pantry staples, and let Italy do the heavy lifting... Mangiano tutti!

More delicious pasta recipes

If you liked this recipe for pasta e ceci, I'm sure you'll love some more of my standout pasta recipes.

• Pasta with Walnut Sauce (Salsa di Noci)
• Spaghetti with Cavolo Nero & Almonds
• Pasta with Potatoes (Pasta e Patate)
• Pasta Alla Norma

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