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Roman Pasta e Ceci (Hearty Ditalini Pasta and Chickpea Stew with Fresh Rosemary)
The definitive Roman rustic comfort: short ditalini pasta cooked directly in a thick, velvety chickpea broth infused with sizzling fresh rosemary, garlic, and a touch of tomato, finished with a swirl of rich olive oil.
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
4servings
- Small pasta (ditalini or tubetti)200 g
- Cooked chickpeas, drained500 g
- Tomato paste2 tbsp
- Garlic cloves, crushed3 clove
- Extra virgin olive oil4 tbsp
- Vegetable broth or water800 ml
- Salt1 tsp
Preparation Steps
1
Heat 2 tbsp olive oil in pot, sauté garlic and a fresh rosemary sprig for 2 minutes until fragrant.
2 min timer
2
Stir in tomato paste, chickpeas, water, and salt. Bring to a boil and simmer for 10 minutes.
10 min timer
3
Remove rosemary sprig. Purée or mash half the chickpeas directly in the pot to create a thick creamy base.
2 min timer
4
Drop dry ditalini pasta into simmering soup, cooking for 8-10 minutes until al dente. Ladle into bowls, drizzle with olive oil, and serve.
9 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
