Vegan Pasta e Ceci
Pasta e Ceci is a beloved rustic staple from central Italy: a thick, comforting soup‑stew where small pasta shapes cook right alongside creamy chickpeas in a rich tomato‑infused broth. This authentic vegan version uses no meat, dairy, or animal fats — relying on simple, quality ingredients to deliver that signature hearty, warming flavour. It is humble, nourishing, and deeply satisfying.
Shared by clever
Time
40 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 300g small pasta (ditalini, tubetti, or elbow macaroni)
- 400g cooked chickpeas (or 2 cans, rinsed and drained)
- 1 small onion, finely chopped.. 1 celery stick, finely diced
- 1 carrot, finely diced.. 2 garlic cloves, minced.. 2 tbsp tomato paste
- 400g crushed tomatoes or passata.. 700–800ml vegetable stock
- 3 tbsp extra virgin olive oil.. 1 sprig fresh rosemary or thyme
- #Seasoning & Finish;
- Salt and freshly ground black pepper to taste
- Pinch of chilli flakes (optional, for gentle heat)
- 1 tbsp nutritional yeast (optional, for extra savoury depth)
- Fresh parsley for garnish
👩‍🍳 Instructions
- 1
Sauté base: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot; cook gently for 5–6 minutes until soft. Stir in garlic and rosemary/thyme, cook 1 minute more until fragrant.
- 2
Build the stew: Stir in tomato paste, cook for 1 minute. Add crushed tomatoes, chickpeas, and stock. Bring to a gentle simmer, cover, and cook 10 minutes to blend the flavours.
- 3
Cook together: Add the dry pasta directly into the pot. Simmer uncovered for 10–12 minutes, stirring often, until pasta is al dente and the broth has thickened slightly — it should be rich and creamy, not watery.
- 4
Finish: Season with salt, pepper, and chilli flakes if using. Remove the herb sprig. Stir in nutritional yeast if desired.
- 5
Serve: Ladle into bowls, drizzle with extra olive oil, top with fresh parsley, and enjoy hot.