Pasta e Ceci

Name: Pasta e Ceci (Chickpea and Pasta Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 tablespoon lemon juice; 1 teaspoon dried thyme; 1 cup uncooked gluten-free orzo or small whole grain pasta of choice, such as ditalini; 1 teaspoon sea salt; ground black pepper, to taste; 6 cups vegetable stock; 2 cups cooked chickpeas; 2 carrots, chopped; 1 onion, chopped; 2 tablespoons extra-virgin olive oil

Chickpea and Pasta Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Pasta e ceci, a traditional Roman dish, is the vegetarian’s answer to chicken noodle soup. The dish lies somewhere between a stew and soup, with the diminutive pasta soaking up a rich chickpea and vegetable-infused broth until fat with flavor.

Ingredients

For the Pasta e Ceci

2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 onion<

Europe
Italy
Main course
Mediterranean
Gluten-free
Vegan

Method

Make the Pasta e Ceci

In a large pot, heat oil over medium. Add carrots, onion, thyme, salt, and pepper; sauté for 10 minutes. Add stock and chickpeas; bring to a boil, reduce to a simmer, cover, and cook for 5 minutes. Return to a boil, stir in orzo and lemon juice, reduce to a simmer, cover, and cook for 8–10 minutes, until pasta is cooked.