Pasta e Ceci (Chilli, Tomato and Chickpea Pasta)

For an adventurous combo of pulses, pasta and chilli-spiked tomatoes, check-out Tom Norrington Davies' quick and snappy meal
By Tom Norrington-Davies
Pasta e Ceci (Chilli, Tomato and Chickpea Pasta)
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 x 400 g plum tomatoes
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 dried chilli, crushed
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 x 400 g chickpeas
  • 1 tbsp unsalted butter
  • 50 g grated pecorino cheese, (Pecorino Romano, if available) or Parmesan cheese
  • 300 g paparadelle pasta, roughly broken
  • 1 sprigs coriander


1. Squish the tomatoes in a colander so that all the excess juice has been drained away.

2. Heat the oil and briskly fry the garlic and dried chilli until they are just starting to colour. Tip in the tomatoes, and add the seasonings, chickpeas, plus all the liquid from the tin. Simmer for 3-4 minutes.

3. Bring a large pan of water to the boil and cook the pasta until just tender before draining in a colander. Drain and fold it into the chickpea stew, and add the butter and cheese. Check the seasoning and garnish with the coriander.

Rate This Recipe