Italian Home Cooking
Pasta e Ceci
Italian pasta and chickpeas in one pot
This is pasta cooked directly with chickpeas until the broth thickens — a meatless one-pot dinner built from garlic, rosemary, olive oil and pantry staples.
Tested and written by Erika A. Cochran
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Prep
10 minutes
Cook
35 minutes
Serves
4
Difficulty
Easy
Dish
Pasta
What you’ll need
Ingredients
Written for 4.
Showing quantities at 1× the original recipe.
- 2 tbsp olive oil
- 2 garlic cloves
- 1 rosemary sprig
- 2 cans chickpeas, drained
- 2⅞ cups water or light broth
- 8½ oz short pasta
- Sea salt and black pepper
At the stove
Instructions
Warm the olive oil with garlic and rosemary in a heavy pot until fragrant.
Add the chickpeas and broth. Simmer for 20 minutes, crushing a spoonful of chickpeas to thicken the broth.
Add the pasta and cook until tender, stirring often. Add water as needed so the mixture stays loose.
Rest for 5 minutes, season, and finish with olive oil.
Recipe notes
The final texture should sit between soup and sauced pasta.
Context
Pasta with legumes appears in many regional and household forms. This is a straightforward Casa Magnelli Kitchen version rather than a claim to one definitive preparation.
Sources: Recipe development notes, Casa Magnelli Kitchen
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Bread, and Something Light
Bread came to the table with the main course, so the side stayed light — a salad or a plate of vegetables, dressed simply and eaten at the same time.
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