# Pasta e Ceci

This chickpea and pasta soup was a staple growing up.

- Total time: 60 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 0.5 cup celery
- 0.5 cup onion
- 0.5 cup carrots
- olive oil
- salt
- pepper
- chickpeas
- tomato
- vegetable broth
- pasta

## Instructions

1. Start by cutting half a cup each of celery, onion, and carrots into small cubes.
2. Next, heat up some olive oil in a pan, throw in the vegetables, and season with salt and pepper.
3. Once the vegetables are tender and look like this, it's time to add in the chickpeas and the tomato.
4. Let the tomato sauce reduce until thick for about 20 to 30 minutes.
5. Once the tomatoes have thickened up, add in the vegetable broth.
6. When it comes to a boil, throw in your pasta.
7. Let the pasta cook until nice and soft.
8. Ladle into serving plates and buon appetito.

## Equipment

- pan

## Tips

- When adding the chickpeas, nonna always told me to add the liquid from the chickpeas too. She said, "Dava più sapore." It added more flavor.
- Let the tomato sauce reduce until thick for about 20 to 30 minutes. This also helps with building up the flavor.
- I personally like using little shell-shaped pasta because the chickpeas will nestle their way into the pasta when you're eating it.
- Since this is a soup, I personally prefer the pasta to be slightly more cooked than al dente.

## Source

- Original video: https://www.facebook.com/share/r/1BCa1r2o8u/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/6777dc7c-8cda-4cad-8cb4-50a8012770f9
- Extracted: 2026-03-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt