Pasta and chickpea soup with tinned chickpeas (Pasta e ceci) from An A-Z of Pasta: Stories, Shapes, Sauces, Recipes (page 142) by Rachel Roddy

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Notes about this recipe

  • veronicafrance on December 28, 2025

    Many years ago I had the most amazing pasta e ceci at an agriturismo in Abruzzo. I’ve occasionally tried to create it since, but never got close. This is the best yet, though not quite there — some magic ingredient missing! (Probably place and time). Be generous with the rosemary — the flavour faded out a bit when I added the pasta. I might be tempted to add some greens (eg spinach) at the last minute.

  • Lepa on March 06, 2023

    This is simple and good. I used left over homemade pasta (scraps from when I last made lasagna). The entire family enjoyed this.

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