Pasta e Ceci | Roman Chickpea Classic

Peel and finely chop the garlic. Pluck the needles from the rosemary sprigs and finely chop them. Rinse the chickpeas under cold water in a sieve and drain well. Coarsely mash about a third of the chickpeas with a fork or an immersion blender – this provides the distinctive creamy consistency later on.

Heat the olive oil in a large pot over medium heat. Gently sauté the garlic and chopped rosemary for approx. 1–2 minutes until wonderfully fragrant (do not let them brown). Stir in the tomato paste and roast briefly to develop a deep flavor.

Add both the whole and mashed chickpeas to the pot and pour in the hot vegetable broth. Season with salt and freshly ground black pepper. Bring everything to a boil, cover, and simmer gently over low heat for about 10 minutes.