Pasta e Ceci — Roman Pasta and Chickpea Stew with Rosemary

Other Fast With Oil Published June 11, 2026

Pasta e ceci is Rome's other great pasta-and-bean soup, less famous abroad than pasta e fagioli but every bit as beloved — a thick, almost porridge-like stew where short pasta cooks directly in a chickpea broth perfumed with rosemary and garlic. Blending a portion of the chickpeas before the pasta goes in gives it a creamy, velvety body without a drop of dairy, and a whisper of tomato paste deepens everything to a warm russet.

This is cucina povera at its most satisfying: cheap, fast, and genuinely filling. Between the chickpeas and the pasta you get a complete, protein-rich plate of comfort, the sort of dinner Roman families have eaten on Lenten Fridays for generations.

On oil days, start with the classic soffritto in olive oil and finish with a drizzle. For strict no-oil days, sweat the aromatics in a splash of water or broth and skip the finishing oil — the blended chickpeas keep it creamy on their own.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 3 cups (500g) cooked chickpeas (two 400g cans), drained, liquid reserved
- 3 tablespoons olive oil (omit for strict days)
- 4 cloves garlic, minced
- 1 sprig fresh rosemary (plus a little extra to finish)
- 1 tablespoon tomato paste
- Pinch of chili flakes (optional)
- 4 cups (1 litre) water or vegetable broth, plus more as needed
- 1 1/2 cups (about 150g) short pasta (ditalini, tubetti, or broken spaghetti)
- Salt and black pepper to taste
- Extra-virgin olive oil, to finish (oil days)

METHOD

1. Set aside about a third of the chickpeas. Blend the remaining two-thirds with a cup of the reserved chickpea liquid (or water) until smooth.

2. Heat the olive oil in a pot over medium heat. Add the garlic and the rosemary sprig and cook for 1 minute until fragrant. (For strict days: use a splash of broth instead of oil.) Add the tomato paste and chili flakes if using, and stir for another minute until the paste darkens.

3. Pour in the blended chickpea purée, the whole reserved chickpeas, and the water or broth. Season with salt and pepper. Bring to a simmer and cook for 10 minutes so the flavors meld.

4. Add the pasta and cook, stirring often so it doesn't stick to the bottom, until the pasta is al dente — usually 9-11 minutes depending on shape. Add more hot water if it tightens up too much; it should stay loose and stewy, not stiff.

5. Remove the rosemary sprig. Taste and adjust salt and pepper. Let it rest off the heat for 5 minutes — it thickens as it sits.

6. Serve in bowls with a generous drizzle of olive oil, a little black pepper, and a few fresh rosemary needles (omit oil for strict days).

NOTES

- For strict no-oil days, sweat the garlic in broth and skip the finishing drizzle. The blended chickpeas keep it silky.
- It thickens dramatically as it cools and even more overnight; loosen leftovers with hot water when reheating.
- For extra protein, stir in a handful of cooked lentils or white beans along with the whole chickpeas.
- A scrape of lemon zest at the end brightens it without straying from tradition.