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Pasta ceci


  • 1/4 cup good quality extra virgin olive oil
  • 4 garlic cloves, lightly crushed
  • A couple sprigs of rosemary
  • A few pinches of chili pepper flakes
  • 2 tablespoons tomato paste
  • 3 fresh Roma tomatoes, chopped
  • 2 cans chickpeas (15oz each), drained and rinsed
  • 1 cup chicken or vegetable stock
  • 150gr cheese blend (half grated Parmigiano Reggiano, half grated pecorino romano)
  • 10oz cooked tubetti pasta (cook to under 1 minute of package instructions)
  • Salt and black pepper, to taste


  1. In a large skillet, add olive oil over medium heat.
  2. Add garlic, rosemary, salt, and pepper. Stir for a few minutes until the garlic softens. 
  3. Add chilli flakes and stir for about one minute. 
  4. Add tomato paste, and chopped tomatoes and cook for about three to four minutes or until tomatoes are soft and tomato liquid is released from the tomato.
  5. Remove the rosemary sprig. 
  6. Add chicken stock and chickpeas to the mixture.
  7. Let the liquid reduce on medium heat. We are looking for a thicker consistency here. This should take about five to six minutes or so.
  8. Add pasta to the mixture and stir it together. 
  9. Add three-quarters of the cheese blend. Stir again, incorporating all flavours. Let cool for another minute.
  10. Divide pasta among plates and finish with the remaining cheese. Enjoy! 

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