An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Chickpeas and tomatoes benefit less from organic sourcing. Focus on organic carrots and rosemary if possible, as carrots can have pesticide residues.

Ingredients

• 250 g dried chickpeas
• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 sprig rosemary
• 400 g canned tomatoes, crushed
• 1 liter vegetable stock (ideally homemade)
• 200 g short pasta (e.g., ditalini)
• to taste sea salt
• to taste black pepper

Method

1. Soak the chickpeas overnight in plenty of water. Drain and rinse them.
2. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, and cook until softened.
3. Stir in the garlic and rosemary, cooking until fragrant, about 1 minute.
4. Add the chickpeas, crushed tomatoes, and vegetable stock to the pot. Stir well.
5. Bring the mixture to a boil, then lower the heat and let it simmer until the chickpeas are tender, around 30-40 minutes.
6. Remove the rosemary sprig, and half of the chickpeas. Blend or mash half of the chickpeas, then return to the pot for a creamy texture.
7. Add the pasta and cook until al dente, stirring occasionally.
8. Season with salt and pepper to taste. Serve hot.

Notes

• Use canned chickpeas for a quicker version; rinse and drain them thoroughly.
• Gluten-free pasta works well if preferred.
• Leftover pasta e ceci thickens; add water or stock to reheat.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.