‘Pasta e Ceci’ (chickpeas pasta) is a traditional dish widely used all over Centre & South Italy. Simple but yet very tasty & warm dish especially on a rainy early spring day. Discover Nonna’s Amina recipe to make the perfect pasta e ceci.






2h (depending on chickpeas)


4 people



300 gr of fresh pasta (Tagliolini or Sagne)

  • 500gr of dry chickpeas
  • 2 Bay leaves
  • 2 garlic cloves
  • Some parsley

For soffritto

  • Half onion
  • Extra virgin olive oil
  • 250ml tomatoes Passata


  • A saucepan
  • A frying pan


Wash and leave the chickpeas to soak water for 3 to 5 hours.

Put the chickpeas, water, bay leaves, whole parsley and garlic in a saucepan (3 fingers on top of the chickpeas). Nonna’s chickpeas have to cook for 2/3 hours until they are tender. Depending on the chickpeas, they have to cook until soft. They will release a white foam, remove it with the help of a spoon.

Make the soffritto with olive oil and chopped onion and add it to the chickpeas and let it cook for an additional 1h and add some chilly.

In the meantime, at the end of the cooking, cook the pasta and at half cooking, add it to the chickpeas and let cook the pasta together, so that the amid will give the chickpeas soup a nice consistency.

Buon Appetito!

Nonna’s Top Secrets

  • Use organic chickpeas
  • Use organic fresh eggs
  • Chickpeas have to boil slowly at low heat

Don’t forget

  • Wash the chickpeas before the cooking

Have you ever made ‘Pasta e Ceci’ Pasta with cickpeas? Share Nonna’s recipe with your friends and join one of our cooking classes in Abruzzo.

Marino Cardelli

Marino Cardelli

Food & Wine Enthusiast, 2nd level Qualified Wine Sommelier, Licensed Tour Leader of the Abruzzo Region, Official Abruzzo Smart Ambassador. I try to create environments & opportunities for Abruzzo's small business, young people and our traditions to thrive through sustainable tourism.

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