Pasta and chickpeas

Ingredients

• 350 gpasta
• 400 gdried chickpeas
• 1 stickcelery
• 1 smallonion
• 1tomato
• a drizzleextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• a pinchbicarbonate of soda
• as neededwater

Instructions

1. 1

   Soak the chickpeas

   The evening before cooking, soak the chickpeas in water with a pinch of bicarbonate of soda. The recipe gives 200 g of chickpeas for two people.

2. 2

   Rinse and combine

   The next day, rinse the chickpeas under running water, rubbing them carefully with your hands. Add them to a pan of water that is coming to the boil, along with the celery, onion, tomato, salt and pepper.

3. 3

   Cook the chickpeas

   Cook for about two hours.

4. 4

   Add the pasta

   Once the chickpeas are cooked, cook the pasta in the pan with them. Finish with a drizzle of olive oil.

What is pasta and chickpeas?

Pasta and chickpeas, or pasta e ceci, is a rustic Italian pairing of pulses and pasta, served in a simple broth or made thicker as the pasta cooks. Recipes vary from region to region and from household to household.

This version cooks the chickpeas with celery, onion and tomato, then adds the pasta to the same pan. That gives the pasta a chance to take on the flavour of the cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 30g protein, 121g carbs, 12g fat.

Most of the carbohydrates come from the pasta and chickpeas, while the chickpeas also provide much of the protein. Olive oil contributes most of the added fat, though the amount is not specified. For a balanced plate, pair a serving with a green salad or another vegetable side.

Plan for the soak

Dried chickpeas: soak them the evening before, as directed, with a pinch of bicarbonate of soda. The stated 125 minutes does not include this overnight preparation.

Rinsing: rub the soaked chickpeas gently under running water before cooking, as the method specifies.

Build flavour in the pot

Vegetables: celery, onion and a whole tomato flavour the chickpea cooking water as they simmer. Keep them in the pan when the pasta goes in, as the method does not call for removing them.

Seasoning: salt and pepper go into the cooking water, with olive oil added at the end. Since the salt amount is not specified, season to taste.

Check the chickpeas

The chickpeas simmer for about two hours, but the exact time can depend on how long they were soaked and how old they are. Taste one to check that it is tender before adding the pasta.

If the chickpeas are still firm after the stated cooking time, continue simmering and check again rather than adding the pasta too early.

Cook the pasta in the same pan

Adding pasta to the chickpeas keeps the cooking in one pot and lets the pasta absorb some of the broth. Stir as it cooks so it does not stick to the base.

The recipe does not specify a pasta shape or cooking time. Check the packet guidance and taste for doneness, adding water if the pan becomes too dry before the pasta is ready.

Serve it simply

Serve the dish warm, with a final drizzle of extra-virgin olive oil. Its chickpeas and pasta make it substantial on its own.

For a fresh contrast, serve with a crisp green salad or simply cooked vegetables alongside.

Recipe notes & tips

• Start soaking the chickpeas the evening before you plan to cook.
• Rinse and rub the soaked chickpeas gently under running water before cooking.
• Taste a chickpea before adding the pasta to confirm it has softened.
• Stir the pasta regularly once it is in the pan to help prevent sticking.
• Add water if the cooking liquid reduces before the pasta is tender.
• Finish with olive oil just before serving.

Variations

• Add rosemary: simmer a sprig with the chickpeas for an aromatic note.
• Use stock: replace some of the cooking water with vegetable stock for a fuller savoury flavour.
• Add garlic: include a crushed clove with the onion and celery.
• Make it spicy: add a pinch of chilli flakes to the pot.
• Finish with herbs: scatter chopped parsley over the bowls before serving.

Common mistakes to avoid

• Skipping the soak: dried chickpeas need advance soaking for this method; begin the evening before.
• Adding pasta too soon: check that the chickpeas are tender first so the pasta does not finish before they do.
• Letting the pan dry out: add water as needed while the pasta cooks.
• Leaving the pasta unstirred: stir regularly to keep it from catching on the base of the pan.
• Guessing the seasoning: taste the broth and adjust the salt and pepper before serving.

How to store

Cool leftovers promptly, then refrigerate in a covered container for up to 3 days. Reheat gently in a pan with a splash of water, stirring until hot; the pasta may soften as it sits.

Frequently asked questions