Imagine a dish that captures the heart of Roman cuisine in just one spoonful - Pasta e Ceci alla Romana is that magical recipe! This humble yet incredibly satisfying Italian classic transforms simple ingredients into a creamy, soul-warming meal that will transport you straight to the cobblestone streets of Rome. With its rich, velvety texture and deeply comforting flavors, this chickpea pasta is not just a recipe, but a culinary experience that proves sometimes the most extraordinary dishes come from the most ordinary ingredients.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Pasta (e.g., ditalini)
- Canned chickpeas
- Olive oil
- Garlic
- Onion
- Carrot
- Celery
- Vegetable broth
- Tomato paste
- Parsley
- Salt
- Pepper
Instructions
- Prepare the vegetables by finely chopping the onion, carrot, and celery into uniform small dice. This mixture is known as soffritto and forms the flavor base of the dish.
- Heat a large, heavy-bottomed pot over medium heat. Add olive oil and sauté the chopped soffritto until the vegetables become soft and translucent, approximately 5-7 minutes.
- Mince the garlic cloves and add them to the softened vegetables, cooking for an additional 1-2 minutes until fragrant, being careful not to brown the garlic.
- Stir in the tomato paste, allowing it to caramelize slightly and develop a deeper flavor for about 2 minutes.
- Add the drained and rinsed canned chickpeas to the pot, stirring to combine with the soffritto and tomato paste.
- Pour in the vegetable broth, ensuring the chickpeas are mostly covered. Bring the mixture to a gentle simmer.
- Use a potato masher or the back of a wooden spoon to partially crush some of the chickpeas, which will help thicken the sauce and create a creamy texture.
- Add the pasta to the pot and cook directly in the chickpea broth, stirring occasionally to prevent sticking. Cook until the pasta is al dente and has absorbed most of the liquid.
- Season with salt and freshly ground black pepper to taste. If the mixture seems too thick, add a little more broth or water to reach desired consistency.
- Remove from heat and let the dish rest for 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Garnish with freshly chopped parsley and a drizzle of high-quality extra virgin olive oil before serving.
Tips
- Use high-quality canned chickpeas and drain them thoroughly to ensure the best texture and flavor.
- Take your time with the soffritto - slow cooking the onions, carrots, and celery develops a deep, rich flavor base.
- Don't rush the tomato paste caramelization step; letting it cook for 2 minutes intensifies the overall taste.
- Partially mashing some chickpeas is key to creating that signature creamy consistency.
- Choose a short pasta like ditalini that can absorb the broth and nestle among the chickpeas.
- Season gradually and taste as you go - the broth's saltiness can vary.
- A final drizzle of high-quality extra virgin olive oil makes all the difference in the final presentation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
