Variations of pasta e ceci (pasta and chickpeas) are weeknight staples in our house. I was itching to create a more autumnal version with a pumpkin-based sauce. This deceptively simple 1-pot dinner comes together in around 30 minutes, forming an easy, yet still elegant dinner that’s perfect for cozy dates night in on chilly, rainy evenings. To me, fennel just seems fancy, and I always expect it to be more costly than it is, especially since it’s edible from frond to bulb. Fennel complements the squash-like, almost buttery quality of cooked pumpkin; as the fennel cooks, it softens, sweetens a bit, loses strong anise notes, and becomes more mellow and savory while still imparting some fresh/faintly acidic notes. Rosemary and pepper marry it all together beautifully. Meat Fiend Boyfriend loves this meal despite it being plant-based, as he can easily add chicken, pancetta, beef cuts, etc.
PASTA E CECI, PUMPKIN STYLE
Prep:
~5-10 min
Cook:
~25 min
Total:
~30 min
Makes 3 robust 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 tomato-based version and its gluten-free counterpart.
INGREDIENTS:
- a medium (~3” diameter) fennel bulb*
- 1 heaping cup diced carrots (~150 g)
- 1 cup celery, diced (~100 g)
- 2 tbsp olive oil
- a small rosemary sprig (or ½ tsp dried)
- 1 dried bay leaf
- 3 cloves garlic
- 1 tsp cracked black pepper
- 2 tbsp tomato paste
- ~15 oz (~439 g) canned chickpeas
- ~15 oz (~439 g) canned pumpkin**
- 2.5 liquid cups vegetable broth (~591 ml)***
- 1 tsp fine salt – double if your broth is low sodium
- 1 cup (~114 g) small, dry pasta****
[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.
*if you want a cheaper/more seasonal alternative to fennel, you could sub in a small Spanish or Vidalia onion, large shallot, or large yellow bell pepper. Each will alter the flavor but you want a veggie that adds a bit of sweetness, freshness and acidity. In a pinch, you can sub in fennel stalks for celery (but celery is best).
**pumpkin puree, not sugary/spiced pie filling.
***Chicken or fish broth is a traditional option if you’re not trying to make it a plant-based meal.
****think ditalini, teeny tiny shells, orecchiette…(anellini are harder to acquire but look like spaghetti-o’s). These photos depict ditalini and petite elbows in some shots.
STEP BY STEP:
Yields a dinner for two adults with leftovers.
It pairs nicely with a dry white/rosé wine, or a sparkling water with citrus or pomegranate. 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 fennel and taste good with or without cheese.
Beers like standard IPAs, pilsners, and amber ales also add a hoppy bite to this comfort food! Feel free to crack open those autumnal beers, though I think any that veer too much into the “pumpkin spice” category would be too strong.
For the cocktail drinkers, I feel like you can’t go wrong with a negroni…sbagliato or otherwise. Sazerac, with rye whiskey and absinthe, could also add a bit of moody, seasonal fun. However, I’m curious about what creative pairings you can assemble and would love to hear any other drink preferences or suggestions!
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!
NUTRITION FACTS
Number of Servings: 3
Fiber: 20.73 g
Carbs: 87.85 g
Calories per Serving: 536 kcal
Sugar: 17.48 g
Protein: 19 g
Weight per Serving: 744 g
Fats: 14.52 g
Iron: 5.64 mg
All servings and nutritional measurements are approximate and exclude optional toppings. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.
Vegan Disclaimer: All of the ingredients listed in this recipe are available in vegan versions. Please do your research and verify ingredient lists, as many products can contain hidden amounts of whey or animal derived ingredients.
