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Pasta e Ceci

Joanne Rappos

Olive & Mango

Hamilton, Ontario



INGREDIENTS 1 can (19 oz) chickpeas, rinsed and drained

1 bay leaf 2 garlic cloves, peeled and minced 1⁄2 tsp chopped fresh rosemary, plus more for the finishing oil 1⁄4 tsp red pepper flakes 2 tbsp extra-virgin olive oil, plus more for finishing oil 1 small yellow onion, finely diced

1 cup San Marzano whole tomatoes (about 4-5 tomatoes—approx. half a 796 ml can of whole canned tomatoes), crushed using your hands

Salt and black pepper, to taste 227 g pack of gluten-free fusilli 2 & 1⁄2-3 cups water or vegetable broth, plus more to thin out sauce if needed

Chopped parsley and chili rosemary oil, for garnish

Chili Rosemary Finishing Oil

2 to 3 tbsp olive oil 1 clove garlic, peeled and finely chopped

1 tsp minced fresh rosemary ̈Pinch of salt ̈Pinch of red pepper flakes


  • In a medium heavy-bottomed pot or deep skillet, heat 2 tablespoons of olive oil over medium heat.

  • When the oil is hot, add the onions and cook, stirring often, until soft and translucent and just starting to get some color on them.

  • Add garlic, chili flakes and rosemary, and cook for a minute until fragrant and then add the tomatoes and paste and then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, just a few minutes.

  • Add the chickpeas, pasta and broth or water, bring to a boil and then lower the heat to a simmer and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, approx. 9-12 minutes.

  • Season with salt and black pepper to taste.

  • Remove from heat and serve immediately, garnished with chopped parsley and a drizzle of finishing oil.

  • Chili Rosemary Finishing Oil​

  • Heat 2 to 3 tablespoons of olive oil in a small sauce pan or frying pan over medium-low heat with garlic, rosemary, a pinch of salt and pepper flakes, until sizzling.

  • Remove from heat just as the garlic starts to get a little color on it. Drizzle this over bowls of pasta e ceci and eat it right away.

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