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80 minutes•Easy•Serves 2•
5.0(1)

Pasta e Ceci

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Pasta e Ceci

By @chef1

A hearty and stew-like Roman dish with orecchiette pasta and chickpeas, flavored with aromatics and a touch of lemon.

Recipe Rating

5.0
(1 rating)

Ingredients

  • ●1 tablespoon olive oil
  • ●1/4 cup diced onion
  • ●1/4 cup diced carrot
  • ●1/4 cup diced celery
  • ●1 clove minced garlic
  • ●1/4 cup dry white wine
  • ●240g Canned chickpeas, drained and rinsed
  • ●4 cups vegetable broth
  • ●1/2 cup orecchiette pasta
  • ●1 tablespoon lemon juice
  • ●Zest of 1/2 lemon lemon zest
  • ●0.5g Salt
  • ●0.3g Black pepper
  • ●2g Fresh parsley

Instructions

  1. 1
    Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. 2
    Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute or two until the alcohol evaporates slightly.
  3. 3
    Add the drained and rinsed chickpeas and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are very tender and the broth has reduced slightly.
  4. 4
    Remove about 1 cup of the soup and blend it with an immersion blender or in a regular blender until smooth. This will help thicken the stew.
  5. 5
    Return the blended chickpeas to the pot. Add the orecchiette pasta and cook according to package directions, usually about 10-12 minutes, or until al dente.
  6. 6
    Stir in the lemon juice, lemon zest, salt, and pepper to taste.
  7. 7
    Divide the entire soup between two bowls, one bowl per serving, and garnish with all measured parsley.

Recipe details

Cuisine
Italian
Category
Main course
Preparation
17 minutes
Cooking
63 minutes

Estimated total: 80 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
  • pan preheat: 3 min planning allowance (pan_preheat)
  • boil heat: 10 min planning allowance (boil_heat)
  • mix: 3 min planning allowance (mix)
  • transfer: 2 min planning allowance (transfer)
  • transfer: 2 min planning allowance (transfer)
  • Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
  • olive oil: USDA tablespoon portion weight
  • onion: USDA cup, chopped portion weight
  • carrot: USDA cup chopped portion weight
  • celery: USDA cup chopped portion weight
  • garlic: USDA clove portion weight
  • dry white wine: USDA fl oz portion weight
  • No alcohol evaporation adjustment made; energy may be overestimated.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • vegetable broth: USDA cup portion weight
  • orecchiette pasta: USDA cup shells portion weight
  • Orecchiette pasta approximated with generic dry pasta shells.
  • lemon juice: USDA tbsp portion weight
  • Lemon zest: Lemon zest yield estimate: 1 tbsp per lemon (The Bake School), USDA 6 g/tbsp (https://bakeschool.com/when-life-gives-you-lemons/)
  • Table salt; unknown quantity means sodium is omitted, not guessed.
  • USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Lemon zest yield estimated as one tablespoon (6 g) per whole lemon; juice uses its separate USDA yield.
  • Canned chickpeas, drained and rinsed: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"canned chickpeas","amount":"1 (15-ounce) can, drained and rinsed"}. Authored: {"item":"Canned chickpeas, drained and rinsed","amount":"240g"}.
  • Fresh parsley: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"fresh parsley","amount":"Chopped, for garnish"}. Authored: {"item":"Fresh parsley","amount":"2g"}.
  • Salt: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"salt","amount":"to taste"}. Authored: {"item":"Salt","amount":"0.5g"}.
  • Black pepper: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"black pepper","amount":"to taste"}. Authored: {"item":"Black pepper","amount":"0.3g"}.
  • Canned chickpeas, drained and rinsed: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"canned chickpeas","amount":"1 (15-ounce) can, drained and rinsed"}. Authored: {"item":"Canned chickpeas, drained and rinsed","amount":"240g"}.
  • Fresh parsley: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"fresh parsley","amount":"Chopped, for garnish"}. Authored: {"item":"Fresh parsley","amount":"2g"}.
  • Salt: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"salt","amount":"to taste"}. Authored: {"item":"Salt","amount":"0.5g"}.
  • Black pepper: Chosen weighed edible amount; not an inferred yield from the original count, package or vague amount. Original: {"item":"black pepper","amount":"to taste"}. Authored: {"item":"Black pepper","amount":"0.3g"}.

pasta e ceci · chickpeas · orecchiette · broth

Estimated nutrition per serving

352 calories · 12.3 g protein · 49.4 g carbohydrate · 10.4 g fat · 9.4 g fiber · 1687 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Friday
lunch
winter
Requested: 8 min
1 person
Craving: italian
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