Neapolitan-style pasta with chickpeas is a typical recipe of the Campania tradition. A simple and poor first course, prepared with a few ingredients rich in taste, a real comfort food during the winter months.

Pasta e Ceci

To make a soft and creamy Neapolitan-style pasta and chickpeas (in Naples we say “azzeccata”) the cooking method is very important: short pasta is usually used (preferably mixed pasta), cooked directly in legumes and not boiled separately. In this way the pasta retains all the starches releasing them in the pot during cooking. However, it is important to measure out the amount of water required (keep aside some boiling water kept warm to add, if needed, a little at a time until cooking is complete.


(doses for 4 people)

  • Dried chickpeas 300 gr
  • Extra virgin olive oil
  • 1 clove garlic
  • Mixed pasta 300 gr
  • Salt to taste
  • Parsley to taste


Soak the chickpeas in cold water (add half a teaspoon of baking soda) the evening before use (at least 12 hours before).

In the morning, rinse the chickpeas carefully and cook them in a pot covered with water, letting them boil for at least 2 hours, until they become tender. Add salt only at the end.

Halfway through cooking, add the garlic, parsley and extra virgin olive oil. Cover with the lid until done.

When the chickpeas begin to flake, add the amount of water needed to cook the pasta and remove the garlic.

Let the pasta cook for the time indicated on the package. Neapolitan pasta with chickpeas is ready to be brought to the table!