Since both girls are now living in Rome we are having more family dinners these days. I usually ask for suggestions about what to cook, and last week Pasta e Ceci was the winner. It’s not something I usually make, but I found a recipe (slightly adapted) from Rachel Roddy, which is super easy. So easy in fact that  I think I’ll be making it more often.

It’s basically a pantry recipe, except for the celery and onions. There is a good chance you have all the ingredients on hand already. Pasta e ceci is a cross between a pasta dish and a soup. You can make it as thick or thin as you’d like. In winter I tend to ere on the side of thick.

You can definitely use whatever pasta you have on hand. You can even use up leftover bits from bags you’ve already opened. Which is what it looks like I did here. But in Italy you can actually buy ‘pasta mista’ or a bag of mixed shapes. This one is by Faella but a lot of companies make it. I love the different textures and shapes all together.

Printpasta e ceciIngredients3 cans of chickpeas1 small onion2 sticks of celery1 medium potato1 tsp salt1/4 cup olive oil1 sprig fresh rosemary , leaves finely diced.1 tablespoon tomato paste1/4 tsp red chili flakesParmesan rind250 grams small pasta (I used pasta mista which is fun visually)

1.5 liters of water

InstructionsDrain and rinse the chickpeas.Finely dice the onion and celery and cut up the potato in to small cubes. Heat the olive oil in aheavy-based pan and add the vegetables. Cook on low heat until softened, about 8 minutes.Add the rosemary, tomato paste and chilli and stir, cooking for about 3 minutes. Now add the chickpeas, salt, parmesan rind and water. Bring to a boil and let simmer slowly for about 20 minutes. Remove the cheese rind.Using an immersible blender puree it for a second. Just to thicken the soup a bit. Bring to a boil and add the pasta. Cook until done.Serve with extra grated cheese and a swirl of olive oil on top

The post pasta e ceci appeared first on Elizabeth Minchilli.