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Pasta with chickpeas

by Ada Parisi
5 min read
Pasta e ceci: ricetta tradizionale italiana, facile e saporita

Good morning, v today goes a nice plate of pasta and chickpeas? With this recipe we immerse ourselves in the oldest Italian peasant tradition. The pasta and chickpeas, like all pasta dishes and soups with legumes, They are widespread in many regions. From Sicily to Campania, from Latium to Tuscany. With regard to the pasta and chickpeas, each region, but I would even say every family, has many variants. Some people put the tomato sauce, those fresh tomatoes, who an anchovy, about a little’ of bacon or ham bone.

Recipes with legumes: an Italian tradition

If you love the first traditional dishes based on legumes, you can not try the classic PASTA AND LENTILS And the PASTA AND BEANS with summer beans. But the sicilianissimo BROAD BEANS, that are in VIDEO RECIPE stepping on my YouTube channel. In the recipe for pasta and chickpeas also find all my advice on the soaking time for this type of legumes. And of course have a look at all my RECIPES WITH CHICKPEAS, vegan but not only.

I prepare in the simplest way my grandmother did. Only chickpeas, some’ Onion and garlic, a piece of celery and onion, salvia e pepe nero. My creative Variant’ Although in this case is a ' civilized’ is related to the use of the ham bone in the soup. A habit especially in central Italy, that is not in the Sicilian tradition. I do not put the ham bone, but complete the dish with a shower of crunchy chunks of ham dried in the oven. Obviously, you can not put the crispy ham, but I assure you that gives the dish flavor and crispiness. The pasta and chickpea soup is perfect for a little evening’ cold, When you are a little’ tired or just a little’ sad and you feel like a hug. My favorite pasta shape are grooved tubes, but also a nice mixed of Gragnano.

Pasta e ceci: ricetta tradizionale italiana, facile e saporita


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


200 grams of dried chickpeas
150 grams of ditalini (or pasta you prefer)
two Sage leaves
1 clove of garlic
a piece of onion
half a stalk of celery
a small carrot
50 grams of ham (Optional)
salt and pepper
extra virgin olive oil as required


Dried chickpeas need a period to soak in cold water that goes at least from 12 to 18 hours depending on the type of chickpea. I personally use often Sicilian chickpea, very small and rather hard, and I do also have a 24 hour soak, but 12 are enough normally, and then you can soak them with quiet the night before cooking.

Once the chickpeas have rehydrated, rinse them under running water.

If you prefer, you can use pre-cooked chickpeas, obviously shortening the cooking time accordingly.

Finely chop the onion and diced celery and carrot (Obviously after having removed the wires to the celery and carrot peels). Put the vegetables in a pan, better if crock pot, then add the garlic in the shirt, Sage. Add the chickpeas and cover with plenty of water. Cook covered for about an hour and thirty or until the chickpeas have reached the desired consistency: some like almost out of shape, I prefer them soft but still compact.

Preheat oven to 200 degrees static. Line a baking tray with parchment paper, arrange the slices of ham, non-overlapping and cook for 10 minutes or until the ham will not be crunchy. Remove from oven and, When the ham has cooled, coarsely crumble.

Season with salt, Add a drizzle of extra virgin olive oil and pasta. Bring the dough to baking: if you want a very dense soup take away some broth, If you like more liquid, as a soup, Let it. Adjust salt if necessary, pepper and emulsify with extra virgin olive oil.

Serve the pasta e ceci sprinkling each dish with ground black pepper and garnished with slivers of prosciutto and a leaf of Sage. Still a little extra virgin olive oil and enjoy your meal!

MATCHING: You do not need to match a recipe like this a wine of great structure. You should rather focus on a delicate wine that will enhance the taste of the individual ingredients of this recipe. We chose a Pinot Blanc (weissburgunder) the cellars Alois Lageder, in South Tyrol: delicate floral scents, taste: harmonious, elegant and balanced body.

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