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Pasta E Ceci is a beloved traditional dish in San Marino, showcasing the rich flavors of chickpeas and pasta. This hearty meal is often enjoyed during family gatherings and is a staple in the region's culinary heritage. Typically served as a comforting dish during colder months, it reflects the simplicity and warmth of San Marino's cuisine.
If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse them before cooking.
In a large pot, cover the chickpeas with fresh water and bring to a boil. Reduce heat and simmer for about 1-1.5 hours until tender. Drain and set aside.
Heat olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrot, and celery. Cook until softened, about 5-7 minutes.
Stir in the diced tomatoes, bay leaf, thyme, and rosemary. Cook for an additional 2 minutes.
Add the vegetable or chicken broth to the pot.
Bring to a boil, then reduce heat and let it simmer for 15 minutes.
Add the pasta to the pot and cook according to package instructions until al dente.
Stir in the cooked chickpeas. Simmer for an additional 5 minutes.
Remove the bay leaf.
Season with salt and black pepper to taste.
Ladle the soup into bowls.
Garnish with grated Parmesan cheese and chopped fresh parsley.
Enjoy your meal!
Pasta E Ceci is a traditional pasta dish made with chickpeas, pasta, and a medley of vegetables. It's a hearty and nutritious meal that's popular in Italian cuisine.
Pasta E Ceci hails from San Marino, where it embodies the rustic charm and culinary traditions of the region.
The key ingredients include dried chickpeas, pasta (like ditalini), olive oil, onion, garlic, carrot, celery, and diced tomatoes.
The total time to make Pasta E Ceci is between 505-530 minutes.
Pasta E Ceci is delicious on its own, but it pairs well with crusty bread and a side salad for a complete meal.