Pasta with Chickpeas and Potatoes

Name: Pasta with Chickpeas and Potatoes
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 4
Ingredients: Ditaloni rigati pasta 2 ½ cups; Potatoes 1.1 lbs; Dried chickpeas 1 ¼ cup; Shallot 1; Vegetable broth to taste; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste; Garlic 1 clove; Extra virgin olive oil to taste

it es br de fr

593.1

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 593.1
Carbohydrates g 100
of which sugars g 5.7
Protein g 16
Fats g 14
of which saturated fat g 1.9
Cholesterol mg 8.3
Sodium mg 385.7

Difficulty: Very easy
Prep time: 15 min
Cook time: 2 h 20 min
Serving: 4
Cost: Low
Note + 34h soaking of the chickpeas

PRESENTATION

If you're craving a taste of Southern Italy, pasta e ceci is just the thing to warm you up on those chilly days. It's a traditional recipe featuring pasta with chickpeas and potatoes. Pretty simple. It transports you to rustic kitchens where food was cooked slowly—often in terracotta pots. And here's the thing, the gentle cooking makes the chickpeas wonderfully tender and creamy, turning the dish into a thick, cozy stew. Honestly, in Southern Italy, relying on simple ingredients like chickpeas and potatoes has been a staple for generations. It's a meal that’s both filling and easy to whip up. Some regions add crispy guanciale, arugula, or Taleggio cheese for extra flavor, but the classic version keeps it earthy and straightforward. It's one of those Italian pasta recipes that feels like a warm hug—especially on short days when you crave something hearty and genuine.

When the weather cools down, pasta with chickpeas and potatoes becomes a favorite for a cozy dinner. And you know what? It's not just a chickpea pasta recipe—it is like a full-on bowl of comfort, blending the best of soup and stew. As the potatoes cook, they melt into the broth, adding thickness and moisture. The pasta absorbs the rich flavors of the chickpeas. Really, really good stuff. You'll often find this dish at family tables across Southern Italy, particularly in rural areas where culinary traditions remain strong. For sure. Some prefer a creamy version with mashed chickpeas, while others enjoy the texture of whole chickpeas. Either way, the result is a golden bowl that smells like home-cooked goodness. Pasta e ceci is more than just a meal; it's a connection to old traditions, celebrating the beauty of simple, honest ingredients. For anyone who loves easy pasta recipes or seeks something warm and satisfying, this dish is a tasty choice. Show the flavors of Southern Italy. It's nostalgic and delicious.

How to prepare Pasta with Chickpeas and Potatoes

To prepare pasta with chickpeas and potatoes, start by soaking the legumes. Chickpeas need to be rehydrated in fresh water for 34 hours 1. You can also follow the instructions on the package, but the longer you soak them, the more tender their skin will be. The next day, drain and rinse them, and place them in a pot with garlic and rosemary. Cover with water and let simmer for a couple of hours 2. Prepare the Vegetable broth, which you should keep warm. Then clean the shallot and slice it thinly 3.

Let it braise in the oil 4, and in the meantime, slice and dice the potatoes. Then add them to the saucepan and sear 5 them before moistening with vegetable broth and cooking for 10 minutes 6.

At this point, drain the chickpeas from their cooking water and add them to the pan 7, season with salt, and now cook the pasta in the sauce 8. Once the pasta with chickpeas and potatoes is ready, adjust the pepper, drizzle with a bit of raw oil, and enjoy your meal 9.