What to Cook With Pasta and Chickpeas

By SupperScout Editorial Team · Updated October 8, 2026

Pasta e ceci is the Italian answer to "there's nothing to eat": chickpeas, pasta, garlic, and olive oil turned into something creamy without any cream. The secret is smashing a third of the chickpeas — their starch becomes the sauce.

The smash method

Sauté garlic and rosemary in olive oil until fragrant, then add the chickpeas and a splash of water or broth.
Mash about a third of the chickpeas right in the pot — the rest stay whole for texture.
Finish short pasta (ditalini, small shells, or broken spaghetti) in the chickpea pot with starchy pasta water so it absorbs flavor.

Rosemary, garlic, and the parmesan rind

Drop a parmesan rind into the pot while it simmers and fish it out before serving — it melts into a savory depth you can't get from grated cheese alone. Rosemary wants a minute in hot oil to bloom; garlic goes in after so it doesn't burn. Finish with grated parmesan, black pepper, and a thread of good olive oil.

Common mistakes

Skipping the smash — whole chickpeas in thin broth isn't the dish.
Cooking the pasta fully in a separate pot — finish it in the chickpea pot so it drinks the flavor.
Undersalting. Chickpeas and pasta are both blank slates; season the broth like you mean it.

Food-safety note

Canned chickpeas are already cooked — just rinse and heat through. Cool leftovers within 2 hours; the starch thickens them overnight, so loosen with a splash of water when reheating until steaming.

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Frequently asked questions

Why do I need to smash the chickpeas?

Their starch is the sauce. Smashing about a third of the chickpeas into the broth turns it creamy without any cream; the rest stay whole for texture.

What does the parmesan rind do?

It melts savory depth into the simmering pot that grated cheese alone can't give. Fish it out before serving — and it can be frozen and reused in soups too.

What pasta shape works best?

Short shapes like ditalini or small shells that swim in the chickpeas. Broken spaghetti is the traditional choice and works just as well.

Can I use dried chickpeas instead of canned?

Yes, but cook them fully first — canned chickpeas are already cooked, so you just rinse and go.

How do I store and reheat leftovers?

Cool within 2 hours and refrigerate. The starch thickens it overnight, so loosen with a splash of water when reheating until steaming.