This simple dish can range from brothy to creamy, and our version falls somewhere in between — mashing some of the chickpeas and stirring in nutty Parmigiano-Reggiano before serving adds some nice thickness.
Pasta e ceci (literally “pasta with chickpeas”) is a classic and comforting vegetarian Italian dish that comes together in one pot. The garlicky thyme- and rosemary-scented broth gets a subtle umami boost from tomato paste and bright acidity from white wine. This simple dish can range from brothy to creamy, and our version falls somewhere in between — mashing some of the chickpeas and stirring in nutty Parmigiano-Reggiano before serving adds some nice thickness.