Pasta e ceci, or pasta and chickpeas, is an iconic dish in Rome that is commonly enjoyed on Tuesdays and Fridays during informal meals. Although there are numerous variations of the dish, the general recipe involves sautéing garlic, sometimes with onion, celery, and carrot, before adding chickpeas, water or chickpea cooking broth, and pasta with various seasonings. Some versions are more soupy, while others have a thick base made by blending some of the chickpeas. Additionally, some versions are infused with rosemary or sage, while others feature a heavier tomato flavor. However, in recent years, Victoria Granof’s version of the dish has gained popularity online. Her recipe is featured in the Chickpeas cookbook, which develops innovative uses beyond hummus, and is a part of the well-regarded Short Stack single ingredient cookbook series.
I’m sure you’re under the impression that this would be a complex process. However, it’s quite the opposite. Granof’s rendition of the recipe entails just 5 ingredients, all of which I wager are already stocked in your pantry, and can be prepared within 20 minutes. There’s no question that you will want to whip it up time and time again. We all require more quick and effortless dinner ideas, so it’s no wonder that the recipe has already made its way around the internet from Food52 to Dinner: A Love Story.
One could argue that there is little that can be done to improve upon perfection when it comes to this recipe. However, along the way, I discovered two small things. The first was that when I first decided to make this recipe (within five minutes of reading about it – it has that effect on people), I realized that I didn’t have any small pasta on hand except for little rings called annellini, which are familiar to anyone who ate Spaghetti-Os growing up (or wished they could have, like me!). Did I initially buy them with the vague idea of reverse-engineering the canned pasta? You bet. But after seeing how quickly my children devoured this dish (and it’s perfect for packing in a thermos for lunch – feel free to double the recipe), I was glad I hadn’t gotten around to it yet.
The second step involves a quick additional touch that I like to do when I have a spare minute or two. Instead of simply dripping olive oil on the dish, as conventionally done, I prefer to sauté it with some minced rosemary leaves, chopped garlic, salt and red pepper flakes for a minute or so, achieving a deliciously nutty, well-rounded, slightly crunchy, and impressively sizzling finish, providing an exciting alternative to the customary parmesan or pecorino cheese, which are also welcomed but less remarkable in comparison.
Note that most of my knowledge on Roman cuisine, especially pasta e ceci, comes from the wonderful Rachel Roddy. I highly recommend her columns, blog, and books in The Guardian, but be prepared to be tempted to buy tickets to Rome, just like we did in 2013. The rest of my insights on Roman food comes from other non-Roddy writers, and the remaining bit was gained during my trip.
Quick Pasta and Chickpeas/ Pasta e Ceci
Serves: 2 to 3 (small portions) or 1 to 2 (large portions)
Time: 20 minutes
Source: Adapted from Victoria Granof, with slight modifications
To enhance the flavor, you may replace the water with freshly cooked chickpea broth. However, even if you use water, this recipe is still impressive. While it is not vegan/vegetarian, you can include a parmesan rind in the cooking liquid. As for the finishing touch, here is how I prefer it- I hold back a little of the recommended garlic and oil, saving it for the end. However, if you want to make it the way Granof originally wrote it, begin with 3 cloves of garlic and 4 tablespoons of oil. Finish the dish off with a drizzle of olive oil.
2 tbsp of olive oil, 2 cloves of garlic peeled and crushed, 3 tbsp of tomato paste, 1 tsp of kosher salt (add more to taste), freshly ground black pepper or red pepper flakes (add to taste), 1 ? cups of chickpeas (drained and rinsed from a 15-ounce can), ? cup (2 oz or 55 g) of uncooked ditalini pasta (or another small pasta shape like annelini), and 2 cups (475 ml) of boiling water (update: I actually use tap water, not boiled).
Finish the dish by drizzling 2 to 3 tablespoons of olive oil (approximately 1 tablespoon per serving) over it. The olive oil adds a rich flavor to the dish. Next, take 1 clove of garlic, peel it and finely chop it. Then, add 1 teaspoon of minced fresh rosemary and a pinch of salt and red pepper flakes to the garlic. In a medium-large heavy-bottomed pot or deep saute pan, heat 2 tablespoons of olive oil until it starts to shimmer. Add 2 smashed cloves of garlic and cook, stirring until it lightly browns and becomes very fragrant. Afterwards, add the tomato paste, salt, and pepper and cook them with the garlic for roughly 30 seconds. Add in the chickpeas, pasta, and boiling water. Stir well to scrape up any brown bits on the bottom of the pot, lower the heat, and allow the pasta to simmer until fully cooked and much of the liquid has been absorbed. This should take around 15 to 20 minutes. Finally, taste and adjust seasoning, ladle the dish into bowls, and enjoy.
Prepare the finishing oil by warming 2-3 tablespoons of olive oil in a small frying pan or saucepan over medium-low heat along with the remaining garlic clove, rosemary, a pinch or two of salt, and red pepper flakes. Heat until the garlic begins to sizzle, but remove from heat before it starts to change color. Drizzle the oil over bowls of pasta e ceci and serve immediately.
