---
title: Quick Pasta and Chickpeas (Pasta e Ceci)
author: Deb Perelman (Smitten Kitchen)
servings: 3
prep_time: 5m
cook_time: 20m
tags:
  - dinner
  - pasta
  - italian
  - vegetarian
  - quick
  - pantry
source: Smitten Kitchen
---

In a #medium heavy pot{} or Dutch oven, heat @extra-virgin olive oil{1/4%cup} over medium heat.

Add minced @garlic{4%cloves}, @tomato paste{3%tbsp}, and a pinch of @red pepper flakes{1/4%tsp}. Cook, stirring constantly, until tomato paste darkens to a deep brick-red and is fragrant, about ~{2%minutes}.

Add drained @canned chickpeas{15%oz}, @kosher salt{1%tsp}, and @freshly ground black pepper{}. Cook, stirring, for ~{2%minutes} to coat chickpeas in the tomato oil.

Add @water or broth{2.5%cups} and @small pasta (ditalini, tubetti, or small shells){1%cup}.

Bring liquid to a rolling boil over high heat, then reduce heat to medium. Simmer uncovered, stirring frequently to prevent sticking, until pasta is al dente and sauce is thick and starchy, about ~simmer{10%to 12%minutes}. (Add a splash more water if pasta gets too dry before finishing).

Using the back of a #wooden spoon{}, crush a few chickpeas against the side of the pot to thicken the broth into a rich stew-like consistency.

Remove from heat and stir in @grated Parmesan or Pecorino Romano cheese{1/2%cup}.

Ladle into bowls, drizzle with extra virgin olive oil, and serve with extra black pepper and grated cheese.\n