Pasta e Ceci: A Hearty Italian Chickpea & Pasta Stew

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 | Difficulty: Easy

Ingredients

For a comforting, protein-rich Italian stew:

• 3 tablespoons extra-virgin olive oil, plus additional for drizzling

• 1 medium yellow onion, finely diced

• 3 garlic cloves, minced

• 2 teaspoons fresh rosemary, finely chopped

• ½ teaspoon crushed red pepper flakes (adjust to taste)

• Kosher salt and freshly ground black pepper

• 1 packed cup (≈14 oz/400 g) canned whole tomatoes, drained (reserve 2–3 tbsp tomato juice for extra flavor)

• 1 (15-ounce/425 g) can chickpeas, rinsed and drained (reserve ¼ cup chickpea brine for broth enhancement)

• 1 cup ditalini pasta (small tubular shape; substitute with elbow macaroni if preferred)

• 4 cups roughly chopped escarole, Tuscan kale, or radicchio (stems removed)

• Freshly grated pecorino romano cheese, for serving

Preparation

Step 1: Sauté Aromatics & Build Base Flavors

Heat olive oil in a large heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent and tender (but not browned), 4–5 minutes. Add minced garlic, chopped rosemary, and red pepper flakes; cook 1 minute until fragrant (garlic will sizzle gently—avoid burning). Season with ½ tsp salt and ¼ tsp black pepper.

Step 2: Cook Tomatoes & Chickpeas

Add the drained canned tomatoes to the pot, breaking them down with a wooden spoon to release their juices. If using the reserved tomato juice, stir it in now for depth. Add the drained chickpeas and lightly smash ½ cup of them with the back of a spoon to introduce creaminess (leaving some whole chickpeas for texture). Season with additional salt/pepper to taste.

Step 3: Simmer with Pasta

Pour in 3 cups water (or 1½ cups chickpea brine + 1½ cups water for richer flavor). Bring to a rolling boil over high heat. Add ditalini pasta, stir once to coat, then reduce heat to medium-low. Simmer, stirring occasionally, until pasta is al dente (check package time if substituting pasta), 10–12 minutes. If the mixture thickens too early, add ½ cup warm water.

Step 4: Add Greens & Finish

Toss in the chopped escarole/kale/radicchio and stir to coat with broth. Cook 1–2 minutes until greens are wilted but still bright. Taste and adjust salt/pepper.

Step 5: Serve

Ladle the stew into warmed bowls. Top with freshly grated pecorino romano and a light drizzle of olive oil.

Community Notes (From Recipe Reviewers)

“Loved this! Added lavender instead of rosemary by accident—result was an aromatic, stress-reducing dish. Tip: Go easy on the gin while cooking.”

“Enhance flavor with tomato juice + chickpea brine! I also used regular kale and doubled the broth to avoid dry pasta.”

“Meh for me. Missing depth—try adding tomato paste or pancetta for richness.”

“Onion needs 1–2 extra minutes to soften; otherwise, the stew is solid!”

Enjoy this simple, adaptable stew—customize greens or add a pinch of pancetta for extra umami!