Skud's Pasta E Ceci
Skud's Pasta E Ceci is a comforting, rustic Italian dish that perfectly balances hearty flavors with simplicity, making it an ideal one-pot meal for cozy evenings. Featuring tender chickpeas, fragrant fresh rosemary, and a creamy tomato-infused broth, this recipe is both wholesome and flavorful. Small pasta like ditalini or elbow is cooked to al dente perfection, absorbing the robust vegetable stock and creating a satisfying, silky texture. Crushed chickpeas lend a natural thickness to the dish, while optional Parmesan and red chili flakes add layers of richness and spice. Ready in just under an hour, this recipe is perfect for busy weeknights or weekend gatherings, and it can easily be adapted based on your pantry staples. Serve it with a drizzle of olive oil and freshly grated cheese for an authentic Italian touch that’s irresistible!
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Ingredients
- 200 grams Dried chickpeas (or canned chickpeas, rinsed and drained)
- 3 tablespoons Extra virgin olive oil
- 2 Garlic cloves, minced
- 1 Fresh rosemary sprigs
- 200 grams Small pasta (such as ditalini or elbow)
- 1 liter Vegetable stock
- 1 tablespoon Tomato paste
- 50 grams Parmesan cheese, grated (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red chili flakes (optional)
Directions
Step 1
If using dried chickpeas, soak them in water overnight. Drain and rinse, then boil in a pot of water for 1 hour, or until tender. If using canned chickpeas, simply rinse and set aside.
Step 2
Heat the olive oil in a large pot over medium heat. Add the minced garlic and fresh rosemary sprig, cooking for 2 minutes until fragrant. Be careful not to burn the garlic.
Step 3
Stir in the tomato paste and cook for another minute to release its flavors.
Step 4
Add the cooked (or canned) chickpeas to the pot, followed by the vegetable stock. Bring the mixture to a gentle simmer.
Step 5
Use a potato masher or the back of a spoon to crush about half of the chickpeas in the pot. This will thicken the broth and create a creamy texture.
Step 6
Season the soup with salt, pepper, and optional red chili flakes. Simmer over low heat for 10 minutes, allowing the flavors to meld together.
Step 7
Add the small pasta to the pot and cook until al dente, according to the package instructions, stirring occasionally to prevent sticking.
Step 8
Once the pasta is cooked, remove the rosemary sprig and discard it. Taste and adjust the seasoning as needed.
Step 9
Serve the Pasta E Ceci in bowls, topped with freshly grated Parmesan cheese, a drizzle of olive oil, and additional chili flakes if desired. Enjoy warm.
Nutrition Facts
| Serving size | (1514.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1617.0 |
| Total Fat 72.1g | 0% |
| Saturated Fat 17.7g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 40mg | 0% |
| Sodium 5511.3mg | 0% |
| Total Carbohydrate 186.2g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 27.6g | |
| Protein 67.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 822.7mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2709.6mg | 0% |
Source of Calories