Dig in to this Cozy One Pot Pasta e Ceci for a perfect bowl of comfort food. With only 5 main ingredients you get a rich and flavorful tomato sauce that coats ditalini pasta and tender chickpeas for a simple but hearty main or side dish. This kid friendly pasta with chickpeas is in constant rotation and always on the kids' dinner request list!
We love this recipe year-round for a dinner that takes less than 30 minutes to prepare. It's a filling meal on its own, but also pairs well with roasted or grilled chicken, sausages, or a green salad. It makes a great meal for a bigger crowd, too! Simply double the recipe (just like this Boursin and pasta recipe) and use a large soup pot to hold all of this goodness!
Love a good 30-minute meal that's easy and delicious? Try 30-Minute Roasted Red Pepper Chicken or Easy Fish Tacos next!
Jump to:
Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Olive Oil - Choose an olive oil you enjoy the flavor of on its own for this recipe. No need to use your fanciest olive oil here, reserve that for drizzling over the pasta once it's plated up. It may seem like a lot of oil for a recipe serving 4, but the oil and tomato paste help build the body of the pasta sauce.
- Garlic - Use plump, fresh cloves of garlic for the best flavor and avoid any green shoots from your cloves. These can turn bitter when they are fried in the olive oil.
- Tomato Paste - Use tomato paste from a can (check out the top tip below for storing any extra) or a tube.
- Canned Chickpeas - Chickpeas are the hero ingredient of this one-pot meal! We are huge fans of canned chickpeas and their versatility in easy dinner prep. Choose a quality brand (we often use S&W) for the best texture. Drain the beans over a strainer and rinse them well before adding to the pot.
- Ditalini Pasta - Ditalini are a small, tube-shaped pasta that is a great size for scooping up by the spoonful with the chickpeas and sauce.
- Garnishes - Garnish the pasta with chopped basil leaves, cracked black pepper, grated Parmesan, or a drizzle of olive oil. All garnishes are optional, this cozy bowl of pasta is perfectly delicious in its simplest form!
Instructions
Peel the garlic and cut off the tough end of the cloves. Smash the cloves under the broad side of a chef's knife or under the bottom of a sturdy jar or drinking glass.
Preheat your Dutch oven over medium-high heat. Gather the ingredients.
Add the olive oil and smashed garlic cloves to the Dutch oven. Stir often, cooking the garlic cloves and infusing the oil with the garlic flavor.
Watch the garlic carefully, stirring often and ensuring the garlic turns a golden color and doesn't burn.
Add the tomato paste and salt to the garlic. Stir fry the tomato paste for 30 seconds.
Add 3 cups of water to the tomato paste mixture along with the ditalini pasta and rinsed chickpeas. Stir well to combine the ingredients.
Bring the mixture to a boil and then reduce the heat to maintain a steady simmer. Stir the pasta almost constantly, it will stick to the bottom of the pot otherwise! Cook for about 10-12 minutes, or until the pasta is tender and the liquid reduces.
Remove the pasta from the heat and allow it to rest for 5 minutes. The sauce will thicken and coat the pasta beautifully after this rest. Taste the pasta for seasoning and add salt if desired.
Serving Suggestions
Pasta with chickpeas is a hearty and cozy meal all on its own! Bring a bowl to the table and add grated Parmesan cheese, a drizzle of olive oil, sprinkle of chopped basil, or any other desired garnishes. Serve it with a side salad and bread. You can also serve pasta e ceci as a side dish with roasted chicken.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Alternate Pasta Shapes - While we love the combination of ditalini pasta and chickpeas for this pasta e ceci recipe, other pasta shapes work well, too. Choose a shorter, sturdy pasta like macaroni elbows, orecchiette, small shells, or orzo as a substitute in your dish.
- Add Herbs - Add any combination of fresh and chopped rosemary, thyme, or oregano along with the water when cooking the pasta e ceci. You can also add dried herbs or a blend like an Italian seasoning, too.
- Add Sausage - Remove sweet or hot Italian sausage from the casing and brown it in the bottom of your Dutch oven before adding the additional olive oil and garlic. Prepare the pasta e ceci as instructed in the recipe card from that point on for a richer and even heartier meal.
Top Tip
If you open a can of tomato paste and are left with extra, I have a tip for you!
Drop a tablespoon of the extra tomato paste onto a square of parchment paper. Cover the paste with a second square and press it into a flat disc. Continue on, stacking the tomato paste between layers of parchment paper until you empty the can. Top with a final piece of parchment paper and drop the bundle into a zip top bag or wrap it in plastic wrap. Store your stash in the freezer for up to 6 months.
Next time you need just a tablespoon of tomato paste, peel off one layer and add it directly to your recipe! Try it in these Beef Chuck Tacos, Chickpea Stew, or to add flavor to soups and braises.
Equipment
This recipe for pasta e ceci uses the most basic kitchen supplies, but here are some notes on my favorite items:
- Dutch Oven - Even heating and the ability to maintain a steady simmer make a Dutch oven a good choice for this recipe. An enameled cast iron Dutch oven can go from stove top to oven, is good for deep frying, and perfect for stews, braises, and soups, too.
- Wooden Spoons - I purchased my favorite wooden spoon in college and still use the same one to this day! The one pictured in this post is especially good because of its angled head. It's great for scraping along the edges of pots, keeping the pasta from sticking to the pot as it cooks.
- Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen. I use it for chopping, of course, but also for crushing garlic cloves on the broad side of the blade. One sharp chef's knife will do the job of preparing fruit, finely chopping herbs, trimming roasts, and more.
Storage
Store any leftovers in an airtight container for up to three days. This pasta with chickpeas makes a great leftover lunch! Add a splash of water to help maintain the saucy texture and reheat the leftovers in the microwave.
FAQ
Chickpeas and ceci beans are the same species, Cicer arietinum, and are also known as garbanzo beans. They are used in a variety of cuisines all over the world.
Our favorite pasta shape for this recipe is ditalini pasta, but you can use other shapes as well. Stick with shorter, sturdy pastas like small shells, elbows (macaroni), orecchiette, or even orzo.
Pasta e ceci is a comfort meal that can be cooked with a handful of ingredients in under 30 minutes. Pasta with chickpeas is so delicious you might want to make a double batch! Cooking up twice as much pasta will take a bit longer than 30 minutes, but you'll have delicious leftovers.
Winner, winner, pasta dinner!
We love a good pasta around here and I'm betting you're a fan, too! Here are some other pasta recipes to try:
More Chickpea Recipes
Whether you call them chickpeas, garbanzo beans, or ceci beans, these canned wonders are versatile, filling, and delicious in a variety of recipes. Check out one of the options below for a new spin on canned chickpeas:
Try It and Share
I hope you try this Cozy One Pot Pasta e Ceci and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Cozy One Pot Pasta e Ceci (Pasta with Chickpeas)
Ingredients
- ¼ cup olive oil (plus additional for serving)
- 4 cloves garlic (smashed)
- 3 oz tomato paste
- ¾ teaspoon kosher salt
- 15 oz chickpeas (canned, drained and rinsed)
- 1 cups ditalini pasta
- 3 cups water
- basil and/or Parmesan cheese, for serving (optional)
Instructions
- Peel the garlic cloves, cut off the tough ends, and smash the cloves under the broad side of a knife.
- Heat a large Dutch oven over medium-high heat. Add the oil and garlic and cook until the garlic cloves are golden.
- Add the tomato paste and salt and stir to fry the tomato paste for 30 seconds.
- Add the water, pasta, and drained chickpeas.
- Bring the mixture to a boil and reduce the heat to maintain a simmer. Simmer, while stirring constantly, for 10-12 minutes or until the pasta is tender and the sauce has reduced.
- Remove the pasta from the heat and allow to sit for 5 minutes to thicken. Taste the pasta for seasoning and add additional salt as desired.
- Serve with a drizzle of olive oil, chopped basil, and sprinkle of Parmesan cheese, if desired.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
My kids fight over the tender, braised bits of garlic in this pasta. What's your favorite part?