Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Pasta and Chickpeas: A Mediterranean Bowl of Comfort
A creamy, rustic Sicilian pasta and chickpeas — simple, warming and full of Mediterranean character.
🛒 Ingredients
- ✓ 300 g dried chickpeas (or 500 g cooked chickpeas)
- ✓ 300 g short pasta (ditalini or Sicilian tubetti)
- ✓ 1 carrot
- ✓ 1 celery stick
- ✓ 1 small Giarratana onion
- ✓ 250 g peeled tomatoes
- ✓ 500 ml vegetable stock or water
- ✓ Sicilian extra-virgin olive oil
- ✓ Trapani sea salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Few dishes capture the warmth of Sicilian home cooking quite like pasta and chickpeas. Creamy, fragrant and deeply comforting, it’s the kind of recipe that makes the whole kitchen smell inviting — especially on cooler days when something nourishing is just what you need.
Between the sweetness of the Giarratana onion, the softness of slow-cooked chickpeas and the richness of ripe tomatoes, this dish brings together everything that makes Mediterranean cooking so irresistible: simplicity, flavour and a sense of belonging at the table.
👨🍳 Preparation
- 1
Rinse the dried chickpeas and soak them overnight in warm water.
- 2
Drain, transfer to a pot with fresh cold water and cook for about 2 hours until tender.
- 3
Prepare a soffritto by finely chopping the onion, celery and carrot; soften them in a casserole with a drizzle of olive oil.
- 4
Add the crushed peeled tomatoes and cook for a few minutes.
- 5
Add the cooked chickpeas, stir well and pour in a ladleful of hot stock. Simmer for 10 minutes over medium heat.
- 6
Add the pasta and continue cooking, adding a little stock at a time as it is absorbed.
- 7
Once the pasta is al dente, turn off the heat and rest for 2 minutes.
- 8
Serve hot with a drizzle of raw olive oil and a grind of black pepper.
💡 Tips and Variations
For a creamier finish, blend a ladleful of chickpeas before adding the pasta. If you enjoy bolder flavours, add a sprig of rosemary or a pinch of Sicilian chilli during cooking.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Reheat gently with a splash of water or stock to keep it creamy.
- • You can freeze cooked chickpeas for future use.
🍷 Pairing
Pair with a young Nero d’Avola or a fruity Grillo for a perfectly Sicilian match.
This Sicilian pasta and chickpeas will remind you just how comforting simplicity can be. Serve it warm and share it with the people you love — it’s a bowlful of pure Sicilian warmth.
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