Easy 6-Ingredient Pasta e Ceci (One Pot, 20 Minutes)

Written by KC Coler

One pot, 20 minutes, simple ingredients, big Italian flavor.

By KC Coler | Published October 21, 2026

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Easy pasta e ceci in a bowl with ditalini, chickpeas, and creamy tomato broth topped with Parmesan and parsley

Six pantry ingredients, one very happy bowl.

My oldest loves hummus even more than I do, so warm, garlicky chickpeas in a creamy tomato broth are exactly her kind of comfort food. This easy pasta e ceci is six pantry ingredients in one pot in about 20 minutes, and the trick is mashing a handful of chickpeas right into the broth so it turns thick and creamy without a drop of cream. After 15+ years in restaurant kitchens, I can tell you that a dinner this cheap and this simple has no business tasting this good.

Why You’ll Love This Recipe

  • Six ingredients you probably already have: a can of chickpeas, small pasta, garlic, tomato paste, broth, and olive oil.

  • One pot, no colander. The pasta cooks right in the broth, and its starch helps thicken everything.

  • Creamy without cream. Mashed chickpeas do all the work.

  • Built for “use what you have” nights. Every add-in is optional, so it works with whatever is in your fridge.

  • Doubles easily for the whole family. Just use a bigger pot.

Prep: 5 min | Cook: 15 min | Total: 20 min | Servings: 2 to 3

Ingredients for Easy Pasta e Ceci

The 6 Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 cup ditalini pasta (or small elbow macaroni)

  • 3 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 1/2 cups chicken broth

  • 2 tablespoons olive oil

If You Have These (Optional)

  • 1/2 teaspoon Italian seasoning (optional)

  • 1/4 teaspoon salt, or to taste (optional)

  • 1/4 teaspoon black pepper (optional)

  • 1/8 teaspoon red pepper flakes (optional)

  • 1/4 cup grated Parmesan cheese (optional)

  • 1 tablespoon butter (optional)

  • 1 teaspoon fresh lemon juice (optional)

  • 1 tablespoon fresh parsley, chopped (optional)

  • 1/2 teaspoon fresh rosemary, finely chopped (optional)

Missing something? My Use What You Have Kitchen Guide has 50 easy swaps that save dinner.

Instructions

  1. Sauté the Garlic. Heat the olive oil in a medium pot over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.

  2. Build the Flavor. Stir in the tomato paste and cook for 1 minute, until it darkens a shade. If using Italian seasoning, rosemary, or red pepper flakes, add them now.

  3. Add the Chickpeas and Broth. Pour in the chicken broth and add the drained chickpeas. Bring to a gentle boil.

  4. Cook the Pasta. Stir in the uncooked pasta. Simmer uncovered for 10 to 12 minutes, stirring often so the pasta doesn’t stick to the bottom, until tender. Add a little more broth or water if needed.

  5. Make It Creamy. Mash some of the chickpeas against the side of the pot with a spoon. Stir to thicken the broth naturally.

  6. Finish and Serve. Season with salt and pepper to taste. If you have Parmesan, butter, lemon juice, or parsley, stir them in or sprinkle them over the top before serving.

One pot of easy pasta e ceci with ditalini and chickpeas in a thick, creamy tomato broth

One pot, no colander, no fuss.

Tips and Substitutions

What changed in testing:

  • Problem: I tried a buffalo version. It tasted good, but the buffalo sauce took over and buried the garlic, tomato, and chickpea flavor that makes pasta e ceci what it is. Fix: if you want heat, add red pepper flakes in step 2 instead. You get the kick without losing the dish.

  • Problem: leftovers thickened up almost like a casserole. Fix: the pasta keeps absorbing broth as it sits. Add a splash of chicken broth when you reheat, and it goes right back to creamy.

  • Problem: the pasta stuck to the bottom near the end. Fix: stir more often during the last 5 minutes, when the broth is thickest, and lower the heat a notch if it’s bubbling hard.

  • Problem: the broth was still thin when the pasta was done. Fix: mash more chickpeas and simmer 1 to 2 more minutes.

  • Problem: the liquid ran out before the pasta was tender. Fix: add broth or water 1/4 cup at a time.

Ways We Play With the Flavor

  • Hummus lover’s version: finish with the lemon juice, a little extra garlic, and a drizzle of tahini right before serving.

  • Spicy pasta e ceci: add the red pepper flakes in step 2, then pass more at the table. We tried buffalo sauce, and it overpowered everything, so red pepper flakes are the way to go.

  • Rosemary and Parmesan: add the fresh rosemary in step 2, then finish with Parmesan and butter. This is the richest, most classic-tasting version.

  • Lemony and green: stir a handful of baby spinach into the pot in the last minute, then finish with lemon juice and parsley.

Swaps:

  • Vegetarian: use vegetable broth.

  • Pasta: small elbows, small shells, or tubetti all work. Gluten-free small pasta works too, but check it early because it softens faster.

  • Dried rosemary: use a small pinch, crushed between your fingers, in place of fresh.

  • Feeding a crowd: double everything, use a bigger pot, and give the pasta a minute or two longer.

Storage and Reheating

  • Fridge: 3 to 4 days in an airtight container.

  • Reheat: on the stove over low heat or in the microwave, with a splash of broth, until hot all the way through (165°F).

  • Freezing: not recommended. The pasta turns soft and mushy after freezing, and this is a 20-minute dinner, so make it fresh.

Frequently Asked Questions

What is pasta e ceci?

Pasta e ceci means pasta and chickpeas in Italian. It is a classic home-style dish from central and southern Italy where small pasta cooks right in a garlicky tomato broth with chickpeas. Some of the chickpeas get mashed, which turns the broth thick and creamy without any cream. It lands somewhere between a soup and a stew.

Why did my pasta e ceci get so thick?

The pasta keeps soaking up broth as it sits, even after you turn off the heat. Serve it right away for the creamiest texture. If it thickens in the pot or as leftovers, stir in a splash of chicken broth or water over low heat until it loosens back up to a spoonable, creamy consistency.

What can I use instead of ditalini?

Small elbow macaroni is the easiest swap and cooks in about the same time. Small shells, tubetti, or orzo also work. Stick with a small shape so you get pasta and chickpeas in every spoonful, and check the package time, since some shapes need a minute or two more or less to turn tender.

Can I make pasta e ceci vegetarian?

Yes. Swap the chicken broth for vegetable broth and everything else stays the same. Many Parmesan cheeses are made with animal rennet, so choose a vegetarian Parmesan-style cheese or skip it. For a vegan version, also leave out the butter and finish with an extra drizzle of olive oil and lemon juice.

Can I double this recipe?

Yes. Double every ingredient and use a larger pot so the pasta has room to move. It will take a few extra minutes to come to a boil, and the pasta may need a minute or two longer. Stir often, since a bigger batch is more likely to stick to the bottom of the pot.

What to Serve With Pasta e Ceci

More Recipes to Try

Browse all my easy pasta recipes for more quick dinners.

If you make this, leave a star rating and tell me in the comments which flavor version your family voted for. And save it to Pinterest for the next night you open the pantry and think, “we have nothing.”

Easy 6-Ingredient Pasta e Ceci

One pot, 20 minutes, simple ingredients, big Italian flavor.

5 minPrep 15 minCook 20 minTotal 2 to 3Servings EasyDifficulty

Ingredients

The 6 Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup ditalini pasta (or small elbow macaroni)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 1/2 cups chicken broth
  • 2 tablespoons olive oil

If You Have These (Optional)

  • 1/2 teaspoon Italian seasoning (optional)
  • 1/4 teaspoon salt, or to taste (optional)
  • 1/4 teaspoon black pepper (optional)
  • 1/8 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon butter (optional)
  • 1 teaspoon fresh lemon juice (optional)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1/2 teaspoon fresh rosemary, finely chopped (optional)

Instructions

  1. Sauté the Garlic. Heat the olive oil in a medium pot over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.
  2. Build the Flavor. Stir in the tomato paste and cook for 1 minute, until it darkens a shade. If using Italian seasoning, rosemary, or red pepper flakes, add them now.
  3. Add the Chickpeas and Broth. Pour in the chicken broth and add the drained chickpeas. Bring to a gentle boil.
  4. Cook the Pasta. Stir in the uncooked pasta. Simmer uncovered for 10 to 12 minutes, stirring often so the pasta doesn't stick to the bottom, until tender. Add a little more broth or water if needed.
  5. Make It Creamy. Mash some of the chickpeas against the side of the pot with a spoon. Stir to thicken the broth naturally.
  6. Finish and Serve. Season with salt and pepper to taste. If you have Parmesan, butter, lemon juice, or parsley, stir them in or sprinkle them over the top before serving.
Quick tip: Pasta e ceci thickens as it sits because the pasta absorbs the broth. Add a splash of chicken broth when reheating to bring back its creamy consistency.
Best optional add-ins: Italian seasoning, red pepper flakes, Parmesan, and a little butter. You don't need all the extras to make it delicious.
Want it spicy? Use red pepper flakes, not buffalo sauce. We tested a buffalo version, and it buried the garlic, tomato, and chickpea flavor.
Nutrition (estimate): About 350 calories per serving (1/3 of the recipe, the 6 core ingredients only). Optional add-ins like Parmesan and butter add more. This is an estimate and will vary with brands.
KC Coler, founder and recipe developer behind Saucy Spoon Co

About KC Coler

Hi, I’m KC Coler, the founder and recipe developer behind Saucy Spoon Co. I’m a mom of four with 15 years of restaurant industry experience and more than 16 years of cooking for my own family. I develop and test every original recipe in my North Carolina home kitchen using ordinary grocery store ingredients, realistic budgets, and honest family feedback. My goal is simple: food that works on a real Tuesday night and still tastes worth making again.

KC Coler https://saucyspoonco.com
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