Pasta e Ceci

Pasta e Ceci

Preparation time: 10

Cooking time: 50

Number of servings: 2

Carbon Footprint (per serving): 0.79 kgCO2e


  • 400g tin chickpeas
  • 400g tin spaghetti hoops
  • 1 vegetable stock dissolved in 700ml water
  • 3 garlic cloves
  • 400g tin chopped tomatoes
  • 1 teaspoon mixed herbs
  • Pinch of salt & pepper
  • Optional: 1 teaspoon chilli powder and/or paprika


  1. Drain and rinse the tin of chickpeas and put into a saucepan
  2. Add the stock and bring to the boil, then reduce to a simmer and cook for 40 minutes to make the chickpeas super soft and squishy
  3. Pour over the tomatoes and add the herbs and a pinch of salt and a large grind or sprinkle of pepper
  4. *Optional* Now add the chilli powder and/or paprika
  5. Continue to cook for 10 minutes
  6. Tip the spaghetti hoops into a sieve or colander and gently rinse off some of the orange sauce – if you like the sweetness, then don’t rinse the sauce, just pour the whole tin in!
  7. Once the hoops have been added, cook for 2 more minutes, stirring gently until the hoops are warmed through
  8. Serve and enjoy!


  • Access to kitchen hob.
  • Teaspoon or teaspoon measurer.
  • Weighing scales.
  • Sieve or colander (or other utensil to drain chickpeas).
  • Chopping board.
  • Sharp knife.

Considering Carbon Footprint

Carbon footprint (per serving): 0.79 kgCO2e. This is the same as making 38 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

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"My kids loved this and so easy to make. I’ll be making it again cos its cheap to get the ingredients."

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