Pasta e ceci. Pasta and chickpeas. Straightforward, affordable comfort food. This specific recipe is gluten-free, easy to make, contains ample Covert Veggies for nutrition, and comes together in around 30 minutes. It sounds so simple, but there are countless versions of this dish that fare from soupy to stewed to quite saucy, all with varied ingredients and textures. Years ago during a semester in Rome, I frequently enjoyed pasta e ceci (chay-chee) at lunchtime or as an energy boost on cold Friday nights before going out. The versions I ate in Rome often included anchovies; the dish is also commonly served with pancetta, clams, or as a plant-based meal, like this one.
PASTA E CECI (SENZA GLUTINE)
Prep:
~5-10 min
Cook:
~20-25 min
Total:
~30 min
Makes 3 servings, but is easy to double or create 4 portions after pairing the pasta e ceci with garlic bread/side salad/etc! See here for a version with wheat-based pasta and here for a pumpkin-fennel version.
INGREDIENTS:
- a large (~3” diameter) red, orange or yellow bell pepper*
- 1 heaping cup diced carrots (~150 g)
- 1 cup celery, diced (~100 g)
- 2 tbsp olive oil
- a small sprig rosemary (or ½ tsp dried)
- 3 cloves garlic
- 1 tsp cracked black pepper
- 2 heaping tbsp tomato paste
- ~15 oz canned chickpeas (~439 g)
- 1 tsp fine salt – double if your broth is low sodium
- 3.5 liquid cups vegetable broth (~828 ml)**
- 1 cup small, dry, gluten-free pasta*** (~114 g)
- 2 tsp besan flour, potato starch, tapioca starch, arrowroot powder or corn starch****
*if you want a cheaper/more seasonal alternative to bell peppers, you could sub in a small Spanish/Vidalia onion or large shallot.
**Chicken broth is a traditional option if you’re not trying to make it a plant-based meal.
***Think ditalini, teeny tiny shells, small sizes…whether made from chickpeas, lentils, quinoa, rice, etc. I think legume-based pasta holds its shape best.
****Corn doesn’t contain gluten but corn starch/corn byproducts are often processed on machinery that processes gluten. Please keep this in mind if you cook for someone with gluten allergies or Celiac Disease.
[Optional]
- 2 tbsp fresh parsley
- 1 tsp red pepper flakes if you want some heat (or more to garnish, according to taste)
- grated parmesan or asiago cheese, 2 tbsp+ (according to taste). Can also sub in nutritional yeast instead of cheese.
STEP BY STEP:
Yields a dinner for two adults with some. We’ve found that we can create 4 portions when pairing the pasta e ceci with garlic bread or a side salad.
It pairs nicely with a dry white/rosé wine, or a sparkling water with citrus. You could also enjoy a medium-bodied red with peppery notes; Tuscan reds suit the spirit of combining stewed legumes with pasta and veggies. Wines from the Montepulciano area are a great fit; just remember that those Tuscan wines are produced from Sangiovese grapes and wines produced from Montepulciano grapes differ, the latter being often produced in Abruzzo with an inkier, fruitier quality that pairs well with very fatty, meaty, savory dishes. Perhaps a bit confusing, but all delicious. Chianti with spicier notes will work better if you added lots of cheese. For an Iberian twist, I also like Riojas or table wines made from Tempranillo grapes because they are pretty accessible, not too acidic, complement the red pepper and taste good with or without cheese.
Dining companions that can have gluten may enjoy beers like standard IPAs, pilsners, and amber ales that add a hoppy bite to this comfort food!
For the cocktail drinkers, I feel like you can’t go wrong with a negroni…sbagliato or otherwise. However, I’m curious about what creative pairings you can assemble and would love to hear any other drink preferences or suggestions, gluten-free or otherwise!
Have leftover tomato paste? Freeze it for future meals or use it in homemade sauces like bbq sauce, enchilada sauce, ketchup, curries, or Italian-style red sauce. It’s also an ingredient for spreads like walnut pâté. Other weeknight-friendly recipes like lentil sloppy joes use tomato paste, too!
Have leftover tomato paste? Freeze it for future meals or use it in homemade sauces like bbq sauce, ketchup, curries, or Italian-style red sauces. It’s also an ingredient for spreads like walnut pâté. Other weeknight-friendly recipes like lentil sloppy joes use tomato paste, too!
NUTRITION FACTS
Number of Servings: 3
Fiber: 14.43 g
Carbs: 79.12 g
Calories per Serving: 481.37 kcal
Sugar: 13.73 g
Protein: 15.83 g
Weight per Serving: 674 g
Fats: 15.06 g
Iron: 3.35 mg
All servings and nutritional measurements are approximate, exclude optional toppings, and will vary depending on the type of pasta used. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.
Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.
