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Hearty and rich with comforting flavor, pasta e ceci – pasta and chickpea stew is a rustic Italian-inspired dish that’s both filling and nourishing. Bacon adds depth and smokiness, while rosemary, garlic and white wine bring balance to the chickpeas, kale and pasta. Simmered in a savory broth and finished with parmesan, this stew is cozy enough for winter yet light enough to enjoy year-round. It’s a satisfying one-pot meal perfect for busy weeknights or slow weekend dinners.
A rustic, cozy pasta e ceci – pasta and chickpea stew made with bacon, kale and parmesan in a garlic rosemary broth. Rich, hearty and perfect for one-pot cooking.
This beanless chili is another hearty dish, or you might prefer Mexican carnitas. Also try brown stew chicken, pasta alla gricia and this Irish lamb stew.
Why You’ll Love It
One-pot wonder: All the flavors come together in a single pot with minimal cleanup.
Hearty and filling: Packed with protein, pasta and greens to keep you satisfied.
Balanced flavors: Smoky bacon, fresh rosemary and tangy wine create layers of flavor.
Great for leftovers: Tastes even better the next day with deeper flavor.
Pasta e Ceci Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken broth: Forms the rich, savory base of the stew.
Chickpeas: Provide plant-based protein and a creamy texture when cooked. Cooked chickpeas, usually sold in jars, also taste great in this recipe.
Kale: Adds nutrients and a slightly bitter contrast to balance the dish.
Garlic and onion: Build aromatic flavor at the base of the stew.
Bacon: Adds smoky richness and a crispy garnish.
Pasta: Shell pasta catches the stew’s broth and adds comforting texture.
White wine: Deglazes the pan and adds acidity to balance richness.
Tomato paste: Gives depth, color and a slightly sweet base.
Parmesan cheese: Finishes the dish with saltiness and creaminess.
Rosemary: Infuses the stew with herbal warmth.
How to Make Pasta and Chickpea Stew
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the bacon: Brown chopped bacon in a soup pot, then set aside, leaving the fat in the pot.
Sauté the aromatics: Cook onions in the bacon fat, then add chickpeas, garlic, rosemary, salt and pepper.
Add tomato paste: Stir into the mixture and cook briefly to deepen flavor.
Deglaze and boil: Add white wine to deglaze, then pour in the chicken broth and bring to a boil.
Add pasta: Stir in dry pasta, reduce to a simmer, and cook covered until tender.
Finish the stew: Stir in kale and parmesan, then taste and adjust seasoning.
Serve and garnish: Top each bowl with bacon and extra parmesan.
Substitutions and Variations
Make it vegetarian: Omit the bacon and use vegetable broth. Add smoked paprika for depth.
Use a different green: Swap kale for spinach, chard or escarole.
Change the pasta: Ditalini, small elbows or orzo also work well.
Bacon: The bacon is a fun twist to a traditional pasta e ceci, it adds a nice richness and umami flavor. If you prefer to omit the bacon you can use another fat, perhaps a couple tablespoons of olive oil, instead.
No wine: Use an equal amount of broth with a splash of vinegar or lemon juice to keep the acidity.
Try canned tomatoes: Add a few spoonfuls of crushed tomatoes in place of tomato paste for a slightly different texture.
Serving Suggestions
With bread: Enjoy classic focaccia or mushroom focaccia on the side, or even some garlic bread.
For lunch: You can pair the pasta e ceci stew with a tomato and burrata salad or even a chopped Italian sandwich for a heartier meal.
How to Store Pasta e Ceci – Pasta Chickpea Stew
Store: Leftover pasta stew can be refrigerated in an airtight container for up to 3 days but you will notice it thickens up. This is because the pasta absorbs the liquid. If it’s very thick, add some more broth when you heat it back up the next day to thin it back down again.
Freeze: You can freeze it for up to 3 months but don’t add the pasta before freezing, otherwise it goes mushy when thawed.
Thaw: Defrost in the fridge overnight.
Reheat: Warm it back up in a pan on the stove, adding more broth if needed, or warm it up in the microwave.
Top Tips
Use canned chickpeas: They’re quick, easy and perfect for this kind of stew.
Don’t skip the wine: It adds brightness and balances the richness of the broth.
Add pasta last: Cooking the pasta in the broth thickens the stew naturally.
Stir while simmering: Prevents the pasta from sticking to the bottom of the pot.
Italian Chickpea Stew FAQs
Yes, and it tastes even better the next day as the flavors deepen.
Use an equal amount of broth with a splash of vinegar or lemon juice to keep the acidity.
Pasta e Ceci – Pasta and Chickpea Stew Recipe
Pasta e Ceci – Pasta and Chickpea Stew
Equipment
- Soup Pot with Lid
Ingredients
- 5 Cups chicken broth
- 1 Can chickpeas, 15-Ounce, drained
- 4 to 5 Cups kale, chopped
- 4 to 5 Cloves garlic, finely chopped
- 4 Strips bacon
- 1 Cup pasta shells, dried
- 1 onion, chopped
- ½ Cup white wine
- 3 Tablespoons tomato paste
- ¼ Cup Parmesan cheese, freshly shredded
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 Sprig rosemary, fresh
Instructions
- Cut the bacon into small bite sized pieces and place in the bottom of a soup pot or dutch oven. Cook the bacon then remove it from the pot, leaving the rendered bacon fat in the pot. Set the bacon aside.
- Add the onions to the soup pot and sauté in the bacon fat until translucent, then add the chickpeas, chopped garlic, a sprig of rosemary, salt, and pepper. Sauté until the garlic has cooked.
- Add the tomato paste to the pot and mix into the chickpeas and onions. Let cook for a couple minutes, stirring often.
- Deglaze the pan with ½ cup of white wine, then add in the chicken broth and bring to a boil.
- Once boiling, pour in the pasta shells. Reduce heat to a simmer and cover. Cook the soup until the pasta is tender.
- Add the chopped kale and parmesan cheese. Give the soup a taste, add any additional salt or pepper as needed.
- Serve immediately, garnished with the bacon and Parmesan cheese if liked.
Notes
Don’t skip the wine: It adds brightness and balances the richness of the broth.
Add pasta last: Cooking the pasta in the broth thickens the stew naturally.
Stir while simmering: Prevents the pasta from sticking to the bottom of the pot.
Nutrition
This pasta e ceci – pasta and chickpea stew is the perfect example of rustic, homey cooking that doesn’t skimp on flavor. It’s loaded with creamy chickpeas, tender pasta and hearty greens, all simmered in a broth scented with garlic, rosemary and white wine. A handful of parmesan and crisp bacon bring it all together. Whether you enjoy it fresh or reheated the next day, it’s a recipe worth adding to your rotation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This stew was exactly what I needed after a long day—so warm and cozy. The rosemary and bacon added amazing depth of flavor.
I saw this on your blog and I knew I had to try. It did not disappoint.
Still dreaming about this soup—it’s packed with flavor and so comforting!
This recipe is so soothing and hearty. The best tasting soup I’ve had in a while.
Love that rustic yet awesome flavors! Must make again.
Don’t think I ever met an Italian dish I didn’t love. This one was so good too!
This sounds so good. I love soups