Pasta e Ceci
This One-Pot Chickpea Pasta (Pasta e Ceci) is a creamy, 30-minute weeknight dinner that’s high in protein and budget-friendly. Featuring a unique "mashed chickpea" base for a silky texture and finished with a bright, fruity extra virgin olive oil. A kid-approved, wholesome meal that’s perfect for busy families.
Ingredients
- 250 g Ditalini pasta
- One hot bell pepper
- 2 stems lemon thyme
- 1 clove garlic sliced
- 2 tbs olive oil
- 1 can of chickpea drain aquafaba
- salt to taste
- grated parmesan for garnish
- 1 tsp extra virgin olive oil for garnish
Instructions
- Infuse the Oil: Heat a pan over medium heat and add a generous swirl of olive oil. Once shimmering, add the hot bell pepper. Let it sizzle for a minute to release its heat and aroma into the oil.
- Aromatize: Stir in the lemon thyme and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Prepare the Base: Pour in the canned chickpeas (drained of their aquafaba). Using a potato masher or the back of a wooden spoon, roughly mash the chickpeas directly in the pan to create a thick, creamy texture.
- Simmer the Pasta: Add water and the ditalini pasta. Season with salt to taste. Bring to a boil, then reduce to a simmer, stirring occasionally to ensure the pasta doesn’t stick. Cook until the ditalini is al dente and the liquid has thickened into a silky “soup.”
- The Finish: Once the pasta is perfectly cooked, remove from heat. Stir in a generous handful of Parmesan cheese and a final, raw pour of high-quality extra virgin olive oil to capture those bright, fruity notes.
- Serve: Dish it up immediately while warm.