Pasta e Ceci (Pasta with Chickpeas)

Name: Pasta e Ceci (Pasta with Chickpeas)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 Lb Ditalini Or Small Shells; 4 cans Canned Chickpeas; 0.5 Cup Extra-Virgin Olive Oil; 8 count Garlic Cloves; 2 Tbsp Tomato Paste; 4 Cups Low-Sodium Chicken Broth; 2 Tsp Fresh Rosemary; 0.5 Tsp Red Pepper Flakes; 1 Cup Parmesan Cheese; 2 count Lemon; 0.3 Cup Fresh Parsley

Creamy chickpea-and-pasta pot with rosemary and lemon

Prep: 15 min
Cook: 50 min
Serves 8
Difficulty: easy

Creamy chickpea-and-pasta pot with rosemary and lemon

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

511Cal

23gProtein

65gCarbs

20gFat

Ingredients

1 Lb Ditalini Or Small Shells
4 cans Canned Chickpeas
0.5 Cup Extra-Virgin Olive Oil
8 count Garlic Cloves
2 Tbsp Tomato Paste
4 Cups Low-Sodium Chicken Broth
2 Tsp Fresh Rosemary
0.5 Tsp Red Pepper Flakes
1 Cup Parmesan Cheese
2 count Lemon
0.3 Cup Fresh Parsley

Instructions

Bloom garlic and tomato paste: Heat 3 tablespoons olive oil in a large Dutch oven over medium. Cook garlic until golden at the edges, not brown, about 2 minutes. Stir in tomato paste and rosemary (and pepper flakes if using); cook until paste darkens, about 1 minute.
Build the chickpea broth: Add chickpeas, broth, and reserved chickpea liquid. Simmer 10 minutes, then mash about one-third of the chickpeas against the pot side with a spoon — the soup body should turn creamy while whole chickpeas remain for texture.
Cook pasta in the pot: Stir in pasta and simmer until tender, 10–12 minutes, stirring often. Consistency should be thick and stew-like, coating a spoon — add splashes of broth if pasta absorbs too much liquid before it is done.
Finish with olive oil and Parmesan: Off heat, stir in remaining olive oil and half the Parmesan until glossy. Taste and adjust salt. The dish should read as savory, lemon-ready pasta and chickpeas — not loose soup, not dry pasta.
Plate with lemon and parsley: Serve in shallow bowls with lemon zest, wedges, remaining Parmesan, and parsley passed separately. Suggested sides: simple arugula salad. Hold covered at 165°F up to 30 minutes; loosen with hot broth when reheating.

Tonight's spread

Plate Pasta e Ceci (Pasta with Chickpeas) with sides in separate pans so the crew can mix portions.
Portion bowls on the line with protein visible on top — crew eats with their eyes first.
Keep dressing and crunchy toppings in side bowls so greens stay crisp through second servings.
Line up Pasta e Ceci (Pasta with Chickpeas) on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Assign one cook to proteins and one to sides — rookies stay on timing, not multitasking.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Substitutions

Any short pasta shape works — penne, rigatoni, or spaghetti.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil