Pasta e Ceci – Pasta and Chickpea Stew

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.