Pasta e Ceci alla Romana (Roman Chickpea and Pasta Soup)

In Roman cooking, pasta e ceci is a modest but deeply satisfying chickpea and pasta soup, thicker and more nourishing than a light broth yet looser than a stew. Small pasta cooks directly in the chickpea-rich liquid, releasing starch that gives the soup its naturally creamy body without dairy. Garlic, rosemary and tomato passata provide the familiar savoury base, while a finish of extra-virgin olive oil and black pepper keeps the flavour clean and aromatic. It is the kind of one-pot lunch that suits cool days, simple ingredients and a bowl served hot straight from the hob.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Roman home cooking
Flavor profile Savoury • Herby • Gently tomato-rich
Techniques Simmering • One-pot pasta cooking • Mashing chickpeas
Key equipment Large pot
Time commitment Under 1 hour
Cooking style One-pot cooking

Why this recipe works

  • Simple layered flavour: Garlic, rosemary and tomato passata season the stock before the chickpeas and pasta go in, giving the broth depth without a long cook.
  • Naturally creamy body: The pastina releases starch as it simmers, while lightly mashed chickpeas thicken the soup without needing cream.
  • One-pot method: Cooking the pasta directly in the broth keeps the process streamlined and helps the soup develop its characteristic thick consistency.

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Authenticity notes

  • Roman-style aromatics: Rosemary, garlic and a restrained tomato base give this version its recognisable Roman character while keeping the chickpeas central.
  • Soup or stew texture: Pasta e ceci is often served anywhere from brothy to thick and spoonable; adjust the consistency with stock to suit how you like it.
  • Small pasta shapes: Pastina gives a soft, thick finish, while ditalini offers a more defined short-tube texture.

Timing notes

  • Mostly hands-off simmering: The active work is brief; most of the time is spent gently simmering the chickpeas and then cooking the pasta in the broth.
  • Let it settle: A short rest off the heat allows the starches to relax and the soup to thicken into a more cohesive texture.
  • Best texture on the day: The pasta continues to absorb liquid as it sits, so the soup is at its loosest and most balanced soon after cooking.

Common mistakes

  • Do not brown the garlic: The garlic should only perfume the oil; if it colours too much, it can make the broth taste bitter.
  • Watch the thickness: Small pasta thickens the soup quickly, so loosen it with hot stock if it becomes too dense before the pasta is tender.
  • Add pasta after the chickpeas: Let the chickpeas simmer first so they flavour the broth; adding the pasta too early can make it over-soft.

Make-ahead tips

  • Reheat gently: Warm leftovers slowly on the hob and add a little vegetable stock to bring the soup back to a spoonable consistency.
  • Avoid freezing: This dish is better refrigerated than frozen, as the small pasta can become soft and swollen after thawing.
  • Prepare the aromatics: Garlic can be crushed and the rosemary readied in advance so the cooking starts quickly when needed.

Equipment you'll need

Ladle Large pot Wooden spoon
Ingredients
Instructions
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  1. Warm the olive oil in a large pot over medium heat. Lightly crush the garlic cloves and add them with the rosemary sprig; cook for 1 to 2 minutes until fragrant, without letting the garlic colour.
  2. Stir in the tomato passata and cook for 2 to 3 minutes, stirring, until it darkens slightly. Pour in the vegetable stock and bring to a gentle simmer.
  3. Add the chickpeas and simmer for 15 minutes so the broth takes on their flavour. For a thicker, creamier soup, mash a few chickpeas against the side of the pot with a wooden spoon.
  4. Remove and discard the rosemary sprig and garlic. Stir in the pastina and simmer, stirring often, until the pasta is tender and the soup has thickened naturally.
  5. Take the pot off the heat and let the soup stand for 5 minutes to settle and thicken. Finish with the black pepper, then ladle into bowls and serve hot.

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Recipe notes

Tips

  • Stir frequently once the pastina goes in, as small pasta can catch on the base of the pot as the soup thickens.
  • If the soup becomes too thick before the pasta is tender, loosen it with a splash of hot vegetable stock and continue simmering.
  • For the best flavour, add the black pepper at the end so it stays aromatic.

Substitutions

  • Replace Pastina with ditalini for a more traditional short-tube pasta texture.
  • Replace Fresh rosemary with fresh thyme for a softer, less piney herbal note.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a sealed container. The pasta will continue to absorb liquid, so loosen with a little vegetable stock when reheating and warm gently on the hob until piping hot.

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Recipe overview

  • Servings: 2 bowls
  • Total time: 45min (15min active)
  • Difficulty: Easy
  • Cuisine: Italian
Beginner friendly One pot Kid friendly
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Equipment you'll need

Ladle Large pot Wooden spoon

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Black pepper

1 cup ≈ 110.4 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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Vegetable stock

1 cup ≈ 240 ml
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