Pasta e Ceci

5 min prep · 25 min cook · 4 serves · Easy difficulty

Naturally vegetarian and deeply satisfying — chickpeas and pasta cooked together in a rich tomato broth, thickened without a drop of cream. The blending trick is the secret.

Ingredients

• 200 g — pasta — ditalini, small shells, or broken spaghetti
• 2 tins — chickpeas (400 g each), drained
• 400 g — tinned chopped tomatoes
• 600 ml — vegetable stock
• 3 — garlic cloves, minced
• 3 tbsp — olive oil
• 1 sprig — fresh rosemary (or 1 tsp dried)
• 40 g — parmesan or vegetarian hard cheese, grated — to serve
• salt and black pepper, to taste

Method

1. Soften the garlic. Warm 3 tbsp olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves and the rosemary sprig. Cook gently for 2 minutes until fragrant — don't let it brown.
2. Add tomatoes and chickpeas. Tip in the tinned tomatoes and drained chickpeas. Stir well and cook for 5 minutes, letting the tomatoes reduce slightly.
3. The creamy trick. Remove a third of the chickpeas with a ladle and mash or blend them with a splash of stock until smooth, then stir back into the pan. This gives the broth a creamy, thick texture — no cream needed.
4. Add stock and pasta. Pour in 600 ml vegetable stock and bring to a gentle boil. Add 200 g pasta and cook according to packet instructions, stirring regularly so it doesn't stick. Add a splash more stock if it gets too thick.
5. Season and serve. Remove the rosemary sprig. Season well with salt and black pepper. Ladle into bowls and finish with grated cheese and a generous drizzle of olive oil.

Notes

Pasta shape matters: Short, sturdy shapes like ditalini or small shells hold up best in the thick broth. Broken spaghetti works in a pinch.

Consistency: This is meant to be somewhere between a soup and a pasta — thick and spoonable. Adjust stock to your preference.

Make ahead: The flavour deepens overnight. Store without the pasta if possible, cooking fresh pasta in the reheated broth.