Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo

Ingredients

• 170 g (1 cup)chickpeas, soaked overnight in purified water with a splash of apple cider vinegar
• 2 ribscelery, sliced in half
• 1yellow onion, quartered, skin on
• 2 clovesgarlic, smashed
• 2bay leaves
• 2.37 litres (10 cups)water
• to tastesea salt
• to tasteblack pepper
• 2 mediumcarrots, grated
• to tastered pepper flakes
• 1 handfulchopped parsley, for garnish
• to tasteolive oil, for garnish
• as neededfresh sagne pasta (recipe below), or about 340 g (12 oz) dried shop-bought pasta
• 180 g (1½ cups)spelt, wholemeal or sprouted spelt/wheat flour
• 2.5 ml (½ teaspoon)sea salt
• 15 ml (1 tablespoon)olive oil
• 120 ml (½ cup), plus more as neededpurified warm water

Instructions

1. 1

   Simmer the chickpeas

   Drain and rinse the chickpeas. Put them in a large soup pot with the celery, onion, garlic, bay leaves and 2.37 litres of water. Bring to the boil over high heat, then lower the heat, cover and simmer until tender; older chickpeas may take an hour or longer. Make the pasta while the broth cooks. Salt the broth well at the end, then remove and discard the celery, onion, garlic and bay leaves with a slotted spoon.

2. 2

   Cook the carrots

   Season the broth with black pepper to taste and add the grated carrots and red pepper flakes. Bring it back to the boil, then simmer for 10 minutes, or until the carrots are cooked through. Meanwhile, heat a dry pan over medium-high heat. Toast one quarter of the pasta, stirring often, until crisp, and set it aside to garnish the soup.

3. 3

   Finish the soup

   Bring the soup back to the boil and add the remaining fresh pasta. Cook for 30 seconds to 2 minutes, until al dente, then taste and adjust the salt if needed. Serve topped with the crispy sagne, parsley and a drizzle of olive oil. If using dried shop-bought pasta, cook it in the soup until al dente and omit the crisped-pasta garnish.

4. 4

   Mix the dough

   In a large bowl, combine the flour and salt with a fork. Make a well in the middle, pour in the olive oil and warm water, then gradually draw in the flour with the fork. Transfer the dough to a floured surface and knead for 10 minutes, until smooth and elastic. If it seems dry, add more water a tablespoon at a time; it should be smooth without feeling too wet or cracking. Shape it into a ball, wrap it tightly in plastic wrap or cover it in the bowl with a damp tea towel, and rest at room temperature for 30 minutes.

5. 5

   Knead the dough

   Return the dough to a well-floured work surface and knead it for another 10 minutes, until it feels springier. Cut it in half and keep one half covered with a damp tea towel while you roll out the other.

6. 6

   Shape the pasta

   Keep the work surface well floured. Roll out one piece of dough at a time into a paper-thin sheet. Use a pizza cutter or knife to cut it into sagne strips about 3.8 cm × 0.6 cm (1½ × ¼ inches). Transfer the pasta to a parchment-lined tray dusted generously with flour to prevent sticking. Repeat with the remaining dough.

What is pasta e ceci?

Pasta e ceci means pasta and chickpeas, a rustic Italian combination that is especially associated with central and southern Italy. The Abruzzo-inspired version here turns chickpeas and their cooking liquid into the base of a warming soup.

The recipe builds flavour with a simple simmer of chickpeas and aromatics, then adds carrots and pasta. Homemade sagne give it a traditional feel, while a little crisped pasta on top brings a pleasing contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 15g protein, 65g carbs, 7g fat.

Chickpeas and flour provide most of the carbohydrates and fibre, while the chickpeas also contribute protein. Olive oil supplies most of the fat; the vegetables add a smaller amount of carbohydrate. For a balanced plate, serve a moderate bowl alongside a leafy salad or other vegetables.

The chickpea broth

Soaked chickpeas: overnight soaking helps them cook more evenly. The recipe uses their simmering liquid as the soup broth, so drain and rinse the soaked chickpeas before adding fresh water.

Aromatics: celery, onion, garlic and bay leaves infuse the broth as the chickpeas soften. They are removed before the carrots go in, leaving a clear, savoury base.

Making the sagne

Flour and water: spelt, wholemeal or sprouted flour can absorb water differently, so add the warm water gradually. The dough should feel smooth and supple rather than sticky or cracked.

Rest and knead: the first 30-minute rest lets the dough relax before the second knead. Keep the portion you are not rolling covered so it does not dry out.

Getting the pasta texture right

Thin sheets: roll the dough until it is paper-thin, then cut it into narrow strips. Flour the tray well so the fresh pasta does not clump while you finish shaping it.

Crisped garnish: toast one quarter of the fresh pasta in a dry pan, stirring often, until crisp. Keep the rest for the soup and cook it only until al dente; fresh pasta can be ready in as little as 30 seconds.

Timing and doneness

Chickpeas: the simmer time varies, particularly if the chickpeas are older. Check that they are tender before seasoning the broth and moving on to the carrots.

Carrots and pasta: simmer the grated carrots for 10 minutes, until cooked through. Add the remaining fresh pasta at the end and check it frequently within the 30-second to 2-minute cooking window.

What to serve with it

Finish each bowl with parsley, a drizzle of olive oil and the crisped sagne for extra texture. The recipe is a substantial meal on its own, but a simple green salad makes a fresh accompaniment.

If you use dried shop-bought pasta, cook it in the soup until al dente and skip the crisped-pasta step, as directed. Keep an eye on the pot as the pasta cooks so it does not soften too much.

Recipe notes & tips

• Soak the chickpeas overnight so they are ready to simmer the next day.
• Start checking older chickpeas after an hour, but keep simmering until tender if needed.
• Add water to the dough a tablespoon at a time to avoid making it too wet.
• Keep the unused dough covered with a damp tea towel as you roll and cut the pasta.
• Dust the tray generously with flour to keep the fresh sagne from sticking together.
• Taste the broth for salt after the chickpeas have cooked, then check again before serving.

Variations

• Use dried pasta: cook about 340 g in the soup until al dente and leave out the crisped-pasta garnish.
• Choose another flour: use spelt, wholemeal or sprouted spelt or wheat flour as listed.
• Adjust the heat: add red pepper flakes to taste for a milder or more pronounced chilli warmth.
• Add more parsley: scatter extra chopped parsley over the bowls just before serving.
• Make it with extra carrots: increase the grated carrot for a sweeter, more vegetable-forward soup.

Common mistakes to avoid

• Undercooked chickpeas: keep simmering until tender, since older chickpeas can take longer than an hour.
• Dry dough: add warm water a tablespoon at a time until the dough is smooth and no longer cracks.
• Dough drying out: cover the resting dough and the unused half while you work.
• Pasta sticking: flour the work surface and lined tray generously as you roll and cut.
• Overcooked fresh pasta: begin checking it after 30 seconds and stop as soon as it is al dente.
• Skipping the final seasoning: taste the broth after the chickpeas cook and adjust the salt before serving.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. The pasta will continue to soften as it sits; reheat gently on the hob, adding a splash of water if the soup has thickened. Store uncooked fresh pasta separately, well floured, and use it promptly.

Frequently asked questions