pasta e (or con) ceci

(from Joanna’s recipe box)


  • Chickpeas and Broth
  • 1/2 pound dried chickpeas, sorted and rinsed (about 1 cup)
  • 2 cloves garlic, peeled
  • 1 sprig rosemary
  • 4 cups water
  • 1/2 teaspoon fine sea salt
  • Pasta con Ceci
  • 4 tablespoons olive oil
  • some broccolini, broccoli rabe or broccoli
  • 4 cloves garlic, peeled and sliced thin
  • 3 ounces tomato paste (half of a 6-ounce can, about 4 tablespoons)
  • Pinch of red pepper flakes
  • 1 batch of Chickpeas and Broth
  • 1 teaspoon fine sea salt
  • 1 cup ditalini pasta (or other small pasta shape)
  • More red pepper flakes for sprinkling


  1. t the chick pea ingredients in the instant pot and cook for 1.5 h

  2. saute the brocoli in oil. then add the tomato paste garlic and pepper. after sauteing for a while add the salt chickpeas and broth and boil the pasta in it per pasta directions.

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