The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pasta e ceci
Otherwise known as pasta with chickpeas (but the Italian sounds so much more romantic!), this traditional dish is made with aubergines and tomatoes stirred into pasta and flavoured with garlic, chilli and lemon. (And in case you’re wondering, it’s pronounced pasta eh ‘cheh-chiʼ!)
SWK: Source of fibre
Plants 5
SWK: Source of protein
Serving size
Ingredients
- 230g chickpeas (Chickpeas, water, salt)
- 2 garlic clove
- 1 aubergine
- ½ tsp chilli flakes
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 200g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 601
Protein: 27g
Carbs: 87g
Fat: 6.8g
Ingredients
- ½ tsp chilli flakes
- 2 aubergine
- 4 garlic clove
- 200g passata (tomatoes, salt, citric acid)
- 230g chickpeas (Chickpeas, water, salt)
- 400g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 510
Protein: 22g
Carbs: 83g
Fat: 5.4g
Pasta e ceci
Otherwise known as pasta with chickpeas (but the Italian sounds so much more romantic!), this traditional dish is made with aubergines and tomatoes stirred into pasta and flavoured with garlic, chilli and lemon. (And in case you’re wondering, it’s pronounced pasta eh ‘cheh-chiʼ!)
Cook time:
30 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat, Celery
Cooking Instructions
Get prepping
- Dice the aubergines into 2cm chunks. Peel and crush the garlic, and halve the tomatoes.
- Discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves.
Soften the veg
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the cavolo nero and cook for 2 mins to wilt.
- Add the aubergines and cook for 5-7 mins, until they’re soft and lightly browned.
Add some oomph!
- Boil a kettle. Add the garlic & herb paste, tomato paste, chilli flakes (to taste) and fresh garlic to the pan, then stir.
- Add the passata and the chickpeas with their water.
- Stir well and cook for 2 mins, until hot.
Simmer the soup
- Crumble in half the stock cube and pour in 500ml boiled water (use all the stock and 1 litre of water for 4 portions). Add the pasta, stir well and cook with a lid for 14-18 mins, adding the tomatoes for the final 3-4 mins, until the pasta is cooked and the soup has thickened.
Season & serve
- Lightly season to taste with salt and pepper and serve.