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
  • Prep Time:
    15 minutes
  • Total Time:
    50 minutes
  • Makes:
    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)


    1. 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.
    2. 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.
    3. 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.  
    4. 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. 
    5. 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. 


    Favorite Equipment

    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.


    • 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

    Similar Recipes

    Did you make this recipe?
    We wanna see!

    Tag @modminimalism on Instagram and hashtag it #modernminimalism