Quick Pasta and Chickpeas / Pasta e Ceci

This soup is so QUICK and EASY!! I add Better Than Bouillon to amp up the flavor a bit and it is sooooo good! You can easily add vegetables or swap out the chick peas for another legume.

It was okay, just a very simple flavor, garlicky tomato paste.

So yummy. My husband is allergic to chickpeas so I used cannelini beans, used macaroni as it was the smallest pasta I had and it was absolutely delicious

Yummo! Simple but tasty! With such a few ingredients, try use quality. And I would stick to the smashed whole garlic (don’t substitute for store crushed). I halved the amount of oil, added a few chilli flakes for some heat and some dried rosemary at the start when sautéing garlic (as I didn’t have fresh), but otherwise followed the recipe exactly. Might try adding some veg next time 🥕🥦🌽 also didn’t do the extra oil finish at the end for the sake of time, will try that next time.

I added tons of Brokkoli, very yummy. The extra sauce on top definitely makes all the difference. Thank you, it was a fast life saver tonight! My 8 year old loved it too.

This was friggen amazing

This was SO good. Definitely don't skip the finishing oil, it really makes a difference

Didn’t expect to, but loved it! All 5 of us did. I also added a little kale and next time will use a slightly larger pasta than ditalini. No other changes.

Double recipe for 4 servings.

It was really good! I halved the oil and added in some extra herbs (fresh parsley, basil, and mint to pair with the rosemary since I'm a big herb-lover) and it turned out well! I would probably add in some kale next time for more nutrients, but I did enjoy it!

Halved the oil, added a diced onion. Delicious!

Added chicken and carrots . Also used a stock cube with 200ml of boiling water and canned tomatoes over the passata for the sauce . Best with pasta shapes/fusilli but also made previously with spaghetti.

So good so easy

A new regular for us. I didn't think my 3 year old would eat it, but she did. Lots of it. I made it with orzo pasta.

I added mushrooms, so delicious

Made this with chickpeas that I cooked in the crockpot (a la Alexandra Cooks) and their cooking liquid instead of water, which may have actually been too savory/seasoned. I’d do it again with homemade beans or canned and water and go easier on the salt to start. I also skipped the finishing oil altogether.

Super quick & tasty.

I love this one, and I like to use orzo and add an absolutely belligerent quantity of kale or spinach.

Doubled recipe and added 2 handfuls of washed kale and some freshly shredded parm. Made the oil and mixed in with the whole dish. Made with white beans (2 cans).

Added peas per other note and doubled recipe with extra pasta for leftovers. Didn’t double chickpeas it would be way too many.

Great, make as is. Cheap, easy, vegan, pantry meal.

We used bow-ties since we didn’t have any smaller pasta shapes on hand. The flavor was a little bland for us; felt it could have used some acid to brighten it up

Really good. I added rosemary and the kale, as suggested in the comments

I sautéed some red pepper flake with the garlic and added kale about two minutes before the end. I topped it with shredded parm after plating. Super easy and delish!

Added the kale, fantastic note so thank you Dana! Was really easy to make and perfect for a winter night’s dinner. Will be making again.

This was a super fast, super easy, delicious weeknight meal. Pantry ingredients and not a lot of steps. I added extra garlic, used elbow macaroni, tossed in half a bunch of kale leaves in the last five minutes, and topped with some Panko crumbs. Definitely going in rotation!