When you’re searching for an effortless, healthy, and satisfying dish, pasta with chickpeas—known as “Pasta e Ceci” in Italian or “Makaronah bil Hummus” in Arabic—stands out as a classic that’s both budget-friendly and deeply comforting. This recipe brings together the earthiness of chickpeas, the rich flavor of tomatoes and aromatics, and the cozy bite of pasta for a meal that’s nutritious, plant-based, and easy to make with pantry staples.
In this guide, we’ll walk you through everything you need to know to create the perfect creamy pasta with chickpeas at home, including the essential ingredients, a step-by-step cooking method, variations, meal prep secrets, and expert tips to help you make it your family’s next favorite meal.
is celebrated across Mediterranean kitchens for its simple elegance. The dish delivers on all fronts:
: Chickpeas provide plant-based protein, fiber, and iron, making the meal hearty yet healthy.
: Ready in under 40 minutes with just a handful of everyday ingredients.
: Pasta and canned chickpeas are inexpensive shelf staples.
: Adjust the flavor, spice, and texture for your family’s taste.
: Tastes even better the next day!
Whether you’re looking for a satisfying vegetarian main course, a quick weeknight dinner, or an easy lunchbox filler, this recipe always delivers.
To make the ideal creamy pasta with chickpeas, assemble the following (with room for substitutions):
: Small shapes like ditalini, elbows, or shells work best, but any variety will do.
: Canned for convenience or cooked from dry for extra flavor.
: The aromatic base.
: For sweetness, depth, and classic Mediterranean flavor.
: For acidity and that “simmered-all-day” richness.
: For sautéing and finishing.
: Forms the soup base, delivering more flavor than plain water.
: Essential seasonings.
: Parsley, rosemary, or thyme for brightness.
Parmesan or Pecorino (optional): A sprinkle on top for depth.
: For a subtle kick.
: Wilts beautifully into the finished dish.
: Adds brightness before serving.
: Accentuates the earthiness of chickpeas.
: For serving.
: Dice one medium onion, one carrot, and one celery stalk. Finely mince 2-3 garlic cloves.
: If using canned, drain and rinse two cans (or about 3 cups cooked from dry).
: Heat 3 tbsp of olive oil in a heavy-bottomed pot or large saucepan over medium heat.
Add the onion, carrot, and celery. Season with a big pinch of salt and cook, stirring, until vegetables are softened and onion is translucent (about 5-7 minutes).
: Stir in the minced garlic until fragrant, about 1 minute.
: Add 2 tbsp tomato paste and cook for 2-3 minutes, stirring, until it darkens slightly. If using diced tomatoes, add one cup here.
: Stir in the chickpeas, mashing a cup or so against the side of the pot if you want a creamier sauce.
: Add salt, pepper, and any dried herbs (like rosemary or thyme, about 1 tsp each).
: Add 4 cups of hot vegetable broth (or water) and bring the pot to a gentle simmer.
: Let cook uncovered for 10-12 minutes to marry the flavors. For a creamier dish, blend a portion of the soup with an immersion blender, or mash more chickpeas with a fork.
: Stir in 8 ounces (about 2 cups) of your chosen small pasta. Let it simmer right in the chickpea broth, stirring frequently so it doesn’t stick.
: Add extra broth or water a half-cup at a time if the mixture gets too thick before the pasta is cooked.
: Adjust salt and pepper as needed. If you want greens, add chopped spinach or kale in the last 3-4 minutes of cooking.
: The pasta should be al dente and the dish thick and creamy (add more broth if you like it soupier).
Finish with olive oil and herbs: Off the heat, swirl in more extra virgin olive oil and stir in fresh parsley, a spoonful of lemon juice, or a sprinkle of cheese.
Serve hot, with crusty bread for dipping and extra black pepper or chili flakes on top.
: Take time with the onions, carrot, and celery for a sweet, deep base flavor.
: Don’t skip this—it thickens the sauce and makes it creamy without cream.
: Adds body and richness as it releases starch.
: Keep it just al dente for the best texture; it will keep absorbing liquid as it sits.
: Quality oil adds beautiful flavor and a touch of silkiness.
Looking for creative twists on classic pasta with chickpeas? Try these ideas:
: Add red pepper flakes or harissa for heat.
: Stir in chard, spinach, or kale.
: Use smoked paprika and fire-roasted tomatoes.
: Add sliced cooked sausage or a bit of pancetta at the start.
: Skip cheese or use a sprinkle of nutritional yeast for nutty, cheesy flavor.
: Opt for your favorite gluten-free small pasta.
Absolutely! Soak one cup of dried chickpeas overnight, then cook until tender before using. The flavor and texture will be even better—but budget extra time for cooking.
Traditionalists use small shapes: ditalini, elbows, tubetti, small shells, or orecchiette. Larger shapes work, but they won’t distribute the creamy chickpea sauce as beautifully.
Yes! This dish is high in plant protein, fiber, vitamins, and minerals. Use whole wheat pasta for added fiber, and limit added cheese and oil for a heart-healthy version.
Cool completely. Refrigerate in an airtight container for up to 4 days. The pasta will absorb some liquid, so add water or broth to loosen when reheating.
Yes—Pasta e Ceci is perfect for meal prep and even tastes better after the flavors meld overnight.
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 420 |
| Protein | 14g |
| Fiber | 10g |
| Carbs | 65g |
| Fat | 7g |
| Iron | 15% Daily Value |
: Values depend on ingredients and portions.
is hearty enough for a meal on its own, but pairs beautifully with:
A simple side of marinated olives
Medium-bodied white wine, such as Pinot Grigio or Sauvignon Blanc
For a traditional Italian meal, finish with fresh fruit or a scoop of sorbet.
: Use rosemary, a Parmesan rind in the pot, and finish with pecorino.
: Season with cumin, coriander, and finish with lemon and parsley.
: Add smoked paprika and roasted red pepper.
: Fold in harissa and preserved lemon, serve over couscous instead of pasta.
: Add extra broth for a stew or minestrone style.
: This recipe is naturally vegan if you skip cheese or use a substitute.
: Use certified gluten-free pasta.
: Water sauté your vegetables and skip the finishing oil.
Add more broth, one ladleful at a time, as the pasta cooks.
Cook pasta separately next time, combine before serving.
Mash more chickpeas, or blend a portion and stir back into the pot.
Don’t forget salt, and finish with lemon or a drizzle of quality olive oil.
is ideal for today’s kitchens because:
It’s made with affordable, sustainable ingredients.
It fits vegetarian and vegan diets without substitutions.
It delivers both comfort and nutrition.
It’s forgiving: easy to adjust based on your pantry.
In busy households, there’s nothing more valuable than a recipe that’s as delicious as it is flexible.
With its wholesome ingredients, rich flavor, and budget-friendly profile, creamy pasta with chickpeas is a dinner you can feel good about—whether you’re feeding family, meal prepping, or just looking for a quick win on a weeknight. Try it tonight with the tips above, and don’t hesitate to get creative with your favorite additions.
From Italian grandmothers to busy home cooks worldwide, this is a recipe with real staying power—simple, satisfying, and endlessly adaptable.
Cook it your way, share it with loved ones, and add your own touch: the secret to unforgettable pasta with chickpeas is in the memories you make around the table.
