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Chickpea Pasta

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 |

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 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 this Chickpea Pasta 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 great too. Perfect for a rain-filled or snow-covered day in New York?


Yield: 6

Pasta E Ceci (Pasta with Chickpeas)

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.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 1 tablespoon 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 teaspoon freshly ground black pepper
  • 6 tablespoon grated Parmesan cheese
  • 2 tablespoon finely chopped fresh basil or parsley, for garnish


For Recipe Directions visit Vegetarian Times

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 260Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 381mgCarbohydrates: 39gFiber: 9gSugar: 10gProtein: 12g

Nutrition information isn’t always accurate. You may want to spot check this information.

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Wednesday 12th of February 2014

This sounds amazing and perfect for a cold winter day!


Friday 14th of February 2014

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

Dixya @ Food, Pleasure, and Health

Tuesday 11th of February 2014

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.


Tuesday 11th of February 2014

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

Amy @ Elephant Eats

Monday 10th of February 2014

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 :)


Tuesday 11th of February 2014

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!

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