Chana Masala
Zainab Shah
744 ratings with an average rating of 4 out of 5 stars
744
40 minutes
Pasta e Ceci (Italian Pasta and Chickpea Stew)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons olive oil, plus more for drizzling
- 1medium yellow onion, finely chopped
- 3garlic cloves, finely chopped
- 2teaspoons chopped fresh rosemary
- ½teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1packed cup canned whole tomatoes, drained
- 1(15-ounce) can chickpeas, rinsed
- 1cup ditalini
- 4cups roughly chopped escarole, Tuscan kale or radicchio
- Grated pecorino, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
396 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 15 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Step 2
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about ½ cup of the beans.
- Step 3
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add ½ to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Step 4
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
Private Notes
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Cooking Notes
Agatha
Loved this. Although, a little too much libations whilst preparing it... as one does. Added what I thought was double the herbs. Loped off lavender from my herb garden instead... not rosemary. Result was an aromatherapy infused Pasta e Ceci to that will hopefully reduce stress, anxiety, and possibly even mild pain. So one tip - easy on the gin.
Nancy
Why not use juice from tomatoes and broth from chick peas for part of the liquid? Seems to me that would enhance the flavor.
I8cake
Added broth and used regular kale and turned out well. I think the broth proportion is incorrect, as i had to add at least 2 more cups to avoid it being dried pasta. Will make it again.
ssstrom
I used a 14.5-ounce can of fire roasted diced tomatoes, including the saucy juices, and three cups of vegetable broth. I also upped the red pepper flakes, using 3/4 tsp. because I like spice. And I used small elbow macaroni because I couldn’t find dilatini. My husband, who’s not always a fan of veggie things, declared it delicious and asked if we could have it again. I like it because it comes together very fast.
lkhan
I have cooked a version of this.. Separately, I chop finely spring onions, a tomato, juice of a lemon, two green chillis and cilantro, which I add once cooked and leave covered for five minutes...
Julie P
This was awesome. Substituted broth for water - superb.
Cheah P.N
Loved this dish so much, it was easy to make, tasty and nutritious to boot. I can't stop raving about it to my friends. Took some of the advice from commenters below (thanks, cooking gurus!), plus my own slight modifications. - Used macaroni instead - Boiled with chicken stock - Sauteed anchovies as well - Added some minced pork - Used fresh tomatoes with the juices - Used the liquid from canned chickpeas - Subbed baby spinach leaves for the escarole Perfect quarantine lockdown meal.
Nickie Lisella
Delicious I used baby spinach & I used the liquid from the can of plum tomatoes. Also used smaller pasta Acni pepe
MEM
Maria, I'm betting the two cups of liquor really added pizazz to this dish!! LOL...
Linda
Really yummy and so quick and easy. Other than adding a Parmesan rind during cooking, I wouldn’t change a thing.
Ann Black
I have a particular kind of gum disease that is aggravated by acidic food. My dentist told me I could only eat tomatoes with the addition of heavy cream to cut the acidity. Added a quarter cup of heavy cream to this stew at the end, and, wow! It is AMAZING! Also, can't have any kind of spicey so could not add my beloved red pepper flakes. Didn't miss them.
C
Used the instant pot for this! Sautéed garlic and oil and spices for 1-2 min then put everything else in, put on the stew function for 20 min and it was perfect! Liquid was all soaked up and it was thick and stewy. I also used veggie broth instead of water.
maria
Delicious! After reading the notes from others, I used an entire 15-ounce can of tomatoes and their juice, also adding in probably two cups of liquor left over from cooking my chickpeas from scratch. My store was out of ditalini- small farfalles worked fine. Will make again although may double recipe as is not the most generous batch of soup..
Jenna
I added another 4 cups of veggie broth and this was still a stew-like consistency. A cup of ditalini is actually quite a lot, I would probably add half a cup instead. Also, I threw in 2 vegan bouillon cubes of 'Better than Chicken" which helped round out the flavor on the umami side. I made it with the kale I had on hand it was a lovely, light lunch!
Kathy C.
Use broth or stock instead of water
PM
Didn’t love the exact recipe - next time I’ll swap some or all of the water for broth and use a mix of spinach and radicchio to temper the bitterness. Will try adding a little lemon juice at the end to brighten the flavor.
David
Great recipe. I make the same adjustments as a lot of other people: - 3/4 of a cup of pasta, instead of a full cup, so it won’t soak up so much broth. -4 cups of chicken stock instead of 3 cups of water. -Use some of the canned tomatoes juices. -Kale instead of escarole. -Add a sliced carrot to the onions for a bit of extra veggies.
Selma
I made it and love it. Definitely used the juice from the chickpeas and the tomatoes (just buy diced tomatoes in juice). Instead of water use vegetable bouillon. Double (at least) the garlic and double the rosemary (pick it from the garden). Use a nice sea salt to season. And do make it the day before so the flavors meld -- as with any good stew. This will be a regular for me.
Waves
Very good! Like other readers, I tossed in the tomatoes with their juices. I also added some diced carrot and celery with the onions and chucked in a Parmesan rind. Good stuff!
Rita
Delicious. So easy to make. My family loved it. We used lots of Romanao cheese
Nora S.
Had no canned tomatoes, so used a pint of cherry tomatoes instead. Cooked as written, and it was delicious.
Britt
It took a minute to find ditalini but it was worth the short wait. A differently sized pasta would be awkward because the ditalini and chickpeas end up being indistinguishable from each other. Mwah! I got heavy handed with the pepper flakes; I often underestimate their bite but I wasn't disappointed. Replace red pepper flakes with lemon zest/juice to finish if you don't like spicy. I used 2.5 cups chicken broth and half a cup of water. Tuscan kale instead of escarole. Delicious.
HMinDC
Great. Had little elbows and not ditalini. Used about 3.5 cups turkey stock and added more water during cooking. Had lacinato kale and cabbage so I sliced those up and added a few minutes before the end--needed about five minutes to cook (not wilt). Agree it's a great potential cupboard cleaner to keep in your back pocket!
MB
This and Italian Wedding Soup look like terrific uses for all those CSA leafy greens that I can’t get my family to eat raw. (Beet greens, collard greens, etc)
Lisa
Perfect hearty meal for our ski group! Had limited ingredients to work with, no rosemary, so substituted marjoram and oregano, only two herbs at our rental. Also, threw in a bouillon with the water, added some butternut squash and used elbow pasta. It was a hit!
art
Asher likes
Lea
Very delicious dish for a cold day. I added extra broth to make it soupy instead of the water, and added in Italian sausage while sauteeing the onions which I think added to the flavor and hearty-ness of the broth.
JW
Made this today. Earlier in the week, I had braised some kale, so I used it in the soup. It was perfect and overall a very good recipe. I forgot to smash some of the chickpeas so my broth was clearer. It needed a hit of acid at the end, so I drizzled a little bit of balsamic over it in the bowl. Super easy to make with a bunch of stuff I typically have on hand. seems easily adaptable; will make again.
love it jug add anchovy
Love this but would add a few anchovies for some more umami
Kris
This came together fast, and was delicious. I used Banza pasta and radicchio, listened to the comments and used the tomato juice and veggie broth instead of water. The broth was delicious. A real keeper.
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