Pasta with chickpeas (Pasta e ceci) from Jamie's Italy (page 76) by Jamie Oliver

  • celery
  • rosemary
  • onions
  • small shape pasta
  • chicken stock
  • canned chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on June 12, 2016

    This was absolutely delicious, we loved it.

  • embk27 on April 26, 2016

    I thought this needed more stock than suggested - I ended up using nearly twice as much. I stirred through chopped rocket at the end which worked well.

  • Rutabaga on March 31, 2014

    I find this soup to be the perfect winter comfort food, but my husband isn't as into it, so I only make it occasionally. It is more of a stew, and will continue to thicken as the pasta expands overnight if you have leftovers. Good parmesan and a drizzle of peppery olive are the ideal way to top it off.

  • melissabazley on September 11, 2011

    I love this, but wouldn't call it soup...more like a stew. Simple and very tasty..would definitely make it again

  • tsusan on November 23, 2009

    Really good, after the following adjustments owing to grocery deficiencies. Shallots instead of onions. Added fine dice sauteed bacon and carrots last 5 minutes. 2x celery. 2x ditalini. 3x garlic. 1/2x chickpeas. Used 1c water instead of chix stock 1st half of cooking, 2/3c chix stock instead of 2c, 2nd half of cooking. 2/3 cup grated parmigiano, scattered over top afterward and run under broiler to crisp and thicken. Basil AND parsley. Ended up more like a loose pasta than a soup, but oh so good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.