Recipe
One-Pot Pasta e Ceci (Pasta and Chickpeas)
In this simple but hearty, veggie-filled pasta dish, canned chickpeas simmer to soft, buttery perfection while the pasta cooks alongside in a hearty tomato-based broth. Vegetarian (but easily vegan) and ready in around 45 minutes.
- Prep Time:
15 minutes - Total Time:
50 minutes - Makes:
4-6 servings 1x
15 minutes
50 minutes
4-6 servings 1x
Ingredients
- 3 tablespoons olive oil
- 2 large carrots, peeled and diced
- 1/2 medium onion, diced
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons miso paste (optional; see notes)
- 6 cups vegetable or chicken broth
- 1, 28-ounce can diced tomatoes, not drained
- 1 tablespoon chopped fresh rosemary (or 1 ½ teaspoons dried)
- 2, 15-ounce cans garbanzo beans (chickpeas), not drained
- 8 ounces bowtie pasta (see notes)
- ½ cup freshly grated Parmesan cheese, plus more for serving (see notes)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add carrots, onion, celery, and garlic. Cook, occasionally stirring, until onions soften, about 5 minutes.
- Whisk in the miso paste (optional), broth, diced tomatoes, rosemary, and chickpeas and stir well. Bring to a boil; reduce heat back to medium, cover and simmer for 15 minutes.
- Add the pasta and cook uncovered another 15 minutes, or until vegetables and pasta are tender. If needed, add additional broth or water as the pasta cooks.
- For an extra creamy dish, puree 1 cup of cooked pasta and chickpea mixture in a high powered blender until smooth. Return it to the pot and stir well to incorporate.
- Stir in Parmesan cheese, again adding more liquid to adjust the consistency if needed. Serve immediately with a drizzle of olive oil and additional Parmesan cheese, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Favorite Equipment
- Staub Dutch Oven (affiliate link)
Ingredient Notes
- Miso paste: Here miso paste adds bold umami flavor in lieu of traditional pancetta.
- Pasta: Substitute by weight, not volume.
- To make soy-free: Omit miso paste.
- To make vegan: Use vegetable broth and omit the cheese.
Prep Ahead
- Chop carrots, celery and onion up to 5 days in advance
- Pre-measure other ingredients pasta, miso paste, rosemary, etc.
Little Helpers
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Peel garlic; add celery, carrots and onion to a cool pot; measure the pasta & miso paste; add the pasta (closely supervised of course!)
- Little Kids: Peel the carrots, open canned garbanzo beans and diced tomatoes; whisk in miso, garbanzo beans, diced tomatoes, and broth;
- Big Kids: All of the above + chopping celery, carrots, onions; dicing garlic
Freezing Tips
This Pasta e Ceci can be frozen, but it’s best to separate the portion you want to freeze before adding the pasta to prevent it from getting overly mushy.
- To freeze: Make a double batch and ladle out half just before adding the pasta. Allow it to cool completely and freeze in an airtight container for up to 6 months.
- To reheat: Defrost overnight in the refrigerator. To reheat, bring the soup to a full boil, add the pasta and cook pasta to desired doneness.
Nutrition Notes
Nutrition calculated without the optional miso paste, though it’s highly recommended.
Nutrition
- Serving Size: 1/6 of recipe (about 2 cups)
- Calories: 403
- Sugar: 6 g
- Sodium: 1170 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 16 g
- Cholesterol: 5 mg
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