Sweet Remedy

Pasta with Chickpeas (Pasta E Ceci)

This recipe for Pasta with Chickpeas (Pasta E Ceci) is great for a snowy day in the middle of Winter. 

Pasta with Chickpeas (Pasta E Ceci) Cook The Cover #1 | Sweet-Remedy.com

Have you ever looked at the cover of a food and recipe magazine and wondered if it was really worthy of the front page? How many people who subscribe to these magazines, or pick them up in line at the grocery store actually make any recipes from them? If you’re anything like me you flip through them once, dog ear or use a sticky note as a place holder for some recipes but never return with the ingredients in hand.

I decided that I was missing out on some potentially delicious meals by solely using these magazines as inspiration to create my own recipes. I set out to make the cover of the December 2013 edition of Vegetarian Times, a recipe for Pasta E Ceci or Pasta with Chickpeas. I loved the cover photo for this month’s issue and it is the precise reason why I picked the magazine up and purchased it.

While I was in the grocery store, I flipped open to the recipe and gathered all of the ingredients. Luckily, a few were already in my cart. I had trouble finding the ditalini or tubetti pasta and was about to settle for shells or bow-ties but as I shrugged my shoulders and began to exit the pasta aisle, I spotted a box of ditalini.

I rejoiced, huzzah!

The moody food photography of this cover recipe drew me in and persuaded me to shell out the cash for the magazine. Was the recipe worthy? Did it deserve the cover spotlight for the month of December? While I was making this dish, the rosemary smell was almost intoxicating and I couldn’t wait to dig in.

I give credit to the food photographer on this one, what a beautiful presentation! The recipe itself was good, but out of this world? Not really. Cover worthy? Probably not.  Good for a rain filled or snow covered day in New York? Definitely.


Pasta E Ceci (Pasta with Chickpeas)

Pasta E Ceci is a classic Italian recipe. The chickpeas, tomatoes, basil and rosemary mingle well together in this hearty soup.

Yield: 6

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min


1 Tbs. olive oil
1 medium onion, chopped (1½ cups)
3 sprigs fresh rosemary
2 cloves garlic, minced (2 tsp.)
3 plum or Roma tomatoes, seeded and chopped (2 cups)
1 15-oz. can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
4 cups low-sodium vegetable broth
½ cup ditalini or tubetti
½ tsp. freshly ground black pepper
6 Tbs. grated Parmesan cheese
2 Tbs. finely chopped fresh basil or parsley, for garnish


For Recipe Directions visit Vegetarian Times

Vegetarian Times December 2013 p.68

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6 Responses to “Pasta with Chickpeas (Pasta E Ceci)”

  1. #
    Amy @ Elephant Eats — February 10, 2014 at 3:46 pm

    Sad to hear the recipe wasn’t cover-worthy. Although I guess maybe they base cover-worthiness on looks rather than taste? Regardless, it looks tasty for a cold day 🙂

    • Sam replied on — February 11th, 2014 at 9:14 am

      The recipe was good taste wise and it was definitely great for a cold day! I just think that I had high expectations due to its cover status! 🙂 It was a beautiful photo though!

  2. #
    Dixya @ Food, Pleasure, and Health — February 11, 2014 at 9:58 am

    i get tricked into buying magazine solely because of how it looks. I have had issues where aftercooking, it didnt look exactly like cover page but tasted pretty good.

    • Sam replied on — February 11th, 2014 at 10:46 am

      Yeah. Food styling is definitely an art and will immediately sell magazines!

  3. #
    katie — February 12, 2014 at 2:37 pm

    This sounds amazing and perfect for a cold winter day!

    • Sam replied on — February 14th, 2014 at 3:07 pm

      Yes! With all the snowy weather up here it was a welcomed warm meal!

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