Pasta e Ceci 
(Pasta with Chickpeas)

By devogirl

A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.

nutritional information


Per 1-cup serving:
Calories: 160
Protein: 7 g
Total Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 23 g
Cholesterol: 4 mg
Sodium: 545 mg
Fiber: 2 g
Sugar: 4 g

Ingredients

• 1 Tbs. olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 3 sprigs fresh rosemary
• 2 cloves garlic, minced (2 tsp.)
• 3 plum or Roma tomatoes, seeded and chopped (2 cups)
• 1 15-oz. can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 4 cups low-sodium vegetable broth
• 1/2 cup ditalini or tubetti
• 1/2 tsp. freshly ground black pepper
• 6 Tbs. grated Parmesan cheese
• 2 Tbs. finely chopped fresh basil or parsley, for garnish

Details

Servings 6
Adapted from vegetariantimes.com

Preparation

Step 1

1. Heat oil in large soup pot or 
Dutch oven over medium heat. Add 
onion and rosemary sprigs, and sauté 
5 to 7 minutes, or until onion has softened.

2. Add garlic, and sauté 30 seconds. Add tomatoes, and season with salt, 
if desired. Sauté 3 to 5 minutes. Remove rosemary sprigs.

3. Add chickpeas, and slightly 
mash with fork or potato masher to thicken soup.

4. Add broth, and bring to a boil. 
Add pasta, and cook 1 minute less than package directions suggest.

5. Season soup with salt, if desired, 
and pepper. Garnish each serving with 
1 Tbs. Parmesan and 1 tsp. basil.