Pasta and noodles · Italian · 30 min
Pasta e Ceci (Pasta with Chickpeas)
- 30 min
- 2–6 servings
- 645 kcal / serving
Pasta e Ceci is a cozy Italian-style one-pot dish where penne soaks up a tomato-chickpea sauce with celery and garlic. It comes together quickly for a satisfying weeknight dinner with a soft, comforting texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 stickcelery
- 12 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- ½ small pkgfresh rosemary
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- 6 ozpenne pasta
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · potato masher · stainless steel sauté pan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 stickcelery
- ½ small pkgfresh rosemary
- 2 clovesgarlic
- ½ mediumyellow onion
- yellow onions
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 6 ozpenne pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| fresh rosemary | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| penne pasta | 6 oz | 12 oz | 18 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the fresh produce, then dice the celery and onion.
- Heat a sauté pan over medium heat and add a splash of olive oil to coat the bottom.
- Add the celery and onion to the pan and cook, stirring often, until softened, about 4 to 5 minutes.
- Mince the garlic and chop the rosemary leaves, discarding the stems; mix the garlic with the rosemary.
- Stir the garlic, rosemary, and a pinch of crushed red pepper into the pan and cook until fragrant, 1 to 2 minutes.
- Pour in the chickpeas and their liquid, then add the tomatoes and broth; stir to combine and season with salt and pepper.
- Tumble in the pasta, stirring to coat it with the sauce; simmer until the pasta is tender and the sauce has thickened, following package directions (about 8 to 12 minutes).
- When ready, spoon the pasta and sauce into bowls and serve.
Two tips
- Make ahead: refrigerate the sauce up to 1 day and cook the pasta fresh when ready to eat.
- Serving idea: top with a drizzle of olive oil and a pinch of crushed red pepper for a little heat.
Nutrition per serving
- Calories
- 645 kcal
- Protein
- 26 g
- Carbs
- 108 g
- Fat
- 14 g
- Fiber
- 17 g
- Sodium
- 372 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.