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Overhead view of pasta e ceci alla romana in a rustic bowl with tubetti pasta, chickpeas, and a rosemary sprig.

Pasta e Ceci alla Romana: Roman Chickpea Pasta Soup

A thick Roman chickpea and pasta stew, built on a rosemary soffritto and finished with a spoon-coating texture from mashed chickpeas and starchy pasta broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup / Stew
Cuisine: Italian (Roman)
Calories: 320
Ingredients Method Notes

Ingredients
  

Soffritto
  • 3 tbsp olive oil for the soffritto
  • 1 yellow onion small (about 80 g); finely chopped
  • 1 celery stalk (about 40 g); finely chopped
  • 1 carrot small (about 60 g); finely chopped
  • 2 cloves garlic minced
  • 1 sprig fresh rosemary or 1/2 tsp dried
  • 2 tbsp tomato paste
  • 1/4 tsp red pepper flakes optional
Chickpeas and Pasta
  • 2 canned chickpeas x 400 g cans; drained and rinsed, about 480 g
  • 1 liter vegetable broth or water / 4 cups
  • 1 piece parmesan rind optional
  • 200 g short pasta (tubetti or ditalini)
  • 1 tsp salt plus more to taste
  • black pepper to taste
To Finish
  • extra-virgin olive oil for drizzling
  • 2 tbsp fresh parsley chopped; for garnish
  • grated parmesan or pecorino romano for serving

Method
 

  1. Warm 3 tbsp olive oil in a 26 cm / 5-quart Dutch oven over medium heat. Add onion, celery, and carrot, and cook for 6 to 7 minutes, stirring occasionally, until softened and translucent.
  2. Add garlic and rosemary and cook for 1 minute until fragrant.
  3. Stir in tomato paste and red pepper flakes if using, and cook for 1 to 2 minutes until the paste darkens slightly.
  4. Add the drained chickpeas. Use a potato masher or the back of a wooden spoon to mash about a third of them right in the pot, leaving the rest whole.
  5. Pour in the broth and add the parmesan rind if using. Bring to a simmer, then partially cover and cook for 15 minutes to let the flavors come together.
  6. Remove and discard the rosemary sprig and parmesan rind. Season with 1 tsp salt.
  7. Keep the pot at a steady simmer and stir in the pasta. Cook uncovered for 8 to 10 minutes, stirring occasionally, until al dente, checking a minute before the package time since it keeps cooking in the hot broth.
  8. Remove from heat once the pasta is al dente. The stew will continue to thicken as it sits.
  9. Ladle into bowls, drizzle with olive oil, and finish with black pepper, chopped parsley, and grated parmesan or pecorino.

Notes

  • Mash only a third of the chickpeas so texture stays varied, not uniform.
  • Remove the rosemary sprig before serving so no one bites into a stem.
  • Undersalt the broth slightly since parmesan and pecorino add salt at the table.
  • Cook pasta directly in the broth for the starch that thickens the stew.