---
title: Pasta e Ceci (Pasta and Chickpea Stew)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/pasta-e-ceci
---

Gather @ditalini pasta{250%g}, @fresh rosemary{1%sprig}, @vegetable stock{800%ml} and @salt{}.

Warm the @olive oil{3%tbsp} in a large pot, add the @garlic{3%clove} and the whole rosemary sprig, and cook gently for 1 minute until fragrant. ~{1%minutes}

Stir in the @tomato paste{2%tbsp} and cook 1 minute until it darkens slightly, then add three-quarters of the chickpeas and the stock.

Simmer for 10 minutes, then mash roughly with a fork or potato masher — enough to thicken the broth without pureeing it fully. ~{10%minutes}

Remove the rosemary sprig, add the remaining whole chickpeas and the pasta, and simmer, stirring occasionally, until the pasta is tender, about 10 minutes. ~{10%minutes}

Loosen with extra stock or the reserved @chickpea{2%can} liquid if it's thicker than a stew.

Ladle into bowls and finish each with a drizzle of raw olive oil and a pinch of @chili flake{}.