Pasta with Chickpeas (Pasta con Ceci)
Cook time: 
Total time: 
Serves: 6
Serves 6 meal size dishes.
  • 4 Tbsp Extra Virgin Olive oil
  • 2 small onions, finely chopped
  • 2 cloves garlic, minced
  • 2 medium stalks celery with leaves, finely chopped
  • 1 Tbsp parsley finely, chopped
  • 1 tsp oregano dried
  • 1 28 oz can chickpeas
  • 1 pint cherry tomatoes, cut in halves
  • Salt + black pepper, to taste
  • 1 package (454g) Barilla Ditali pasta
  • ½ cup Pecorino Romano cheese, grated
  1. Put a large pot of salted water to boil.
  2. Heat oil in a large skillet to medium high heat and add onions, garlic, celery, parsley, and oregano, and cook until the onions and celery have softened (about 6 minutes).
  3. Add the chick peas (with their liquid) and bring the mixture to a boil.  Let it simmer for about 8 minutes.
  4. Add the chopped tomatoes and cook for another 3 minutes.  Taste for seasoning and add salt and pepper, if needed.
  5. In the meantime, cook the pasta according to package directions.
  6. Drain the pasta and add it to the large skillet with the chickpea mixture.  Combine the pasta and chickpea mixture together and sprinkle with the Pecorino Romano cheese.  Serve immediately.
Recipe by Daily Tiramisu at