Pasta with chickpea broth is Italian comfort food at its best.
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PASTA WITH CHICKPEAS IS BETTER THAN PASTA WITH MEAT SAUCE IF PURCHASED THIS WAY (Pasta e Ceci)
There are few things more comforting than a steaming bowl of pasta and beans or as I like to call it a healing dose of starch upon starch. Pasta and chickpeas are both staples in Italian cooking and depending on who you ask pasta e ceci can be described as a soup a stew or a pasta dish. Given how cheap and filling both ingredients are it makes sense that people have been cooking them together in their own distinctive ways for almost forever. Some versions are brothy like a soup while others resemble noodles in a chickpea sauce. Sometimes vegetables play a supporting role; sometimes meat sneaks into the pot. You can make it with short tubular shapes like ditalini broken strands of long pasta or any of the countless other fresh or dried noodle shapes out there.
Serious Mealtimes / Andrew Janjigian
And then there are the chickpeas. I found recipes using canned or cooked dried chickpeas served whole mashed blended smooth and every combination in between. I chose two slightly different methods for pasta e ceci: one with cooked dried chickpeas and one with canned.
