Pressure cooker, Weeknight dinner
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Instant Pot Pasta con Ceci (Pasta with Chickpeas)

A teal bowl of pasta and chickpeas, with a sprig of rosemary on top, and a bowl of rosemary sprigs and red pepper flakes in the background.
Instant Pot Pasta con Ceci (Pasta and Chickpeas)

I missed Victoria Granof’s Pasta con Ceci as it went around the internet a few years ago. Pitched as a five-ingredient, one-pot dinner, it took on a life of its own. I stumbled across it looking for a way to use a bag of dried garbanzo beans from Rancho Gordo. So, here’s my take on Instant Pot Pasta con Ceci.

Why was it such a sensation? Because it is more of a concept than a recipe, simple comfort food from the south of Italy. The basic recipe can be summed up in one sentence: “Sauté olive oil, garlic, and tomato paste, stir in drained chickpeas, ditalini pasta, and boiling water, and simmer until cooked through.”

How do I make such a simple recipe better? Home-cooked chickpeas. Behold, the magic of pressure cooker beans! Instant Pot chickpeas are ready in about an hour, and the rest of the recipe is as easy as everyone said.

Looking for a quick taste of Southern Italy? Try this Pasta con Ceci recipe. You won’t leave hungry.

(Oh, and what’s the difference between chickpeas and garbanzo beans? They are the same thing. Garbanzo is Spanish for chickpea.)

Adapted from: Chickpeas by Victoria Granof by way of Smitten Kitchen and Food52:

Recipe: Instant Pot Pasta Con Ceci (Pasta With Chickpeas)

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A teal bowl of pasta and chickpeas, with a sprig of rosemary on top, and a bowl of rosemary sprigs and red pepper flakes in the background.

Instant Pot Pasta con Ceci (Pasta with Chickpeas)

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x


Instant Pot Pasta con Ceci. Pasta with homemade chickpeas, comfort food from the south of Italy. Inspired by the recipe by Victorian Granof.



Chickpeas and Broth

  • 1/2 pound dried chickpeas, sorted and rinsed (about 1 cup)
  • 2 cloves garlic, peeled
  • 1 sprig rosemary
  • 4 cups water
  • 1/2 teaspoon fine sea salt

Pasta con Ceci

  • 4 tablespoons olive oil
  • 4 cloves garlic, peeled and sliced thin
  • 3 ounces tomato paste (half of a 6-ounce can, about 4 tablespoons)
  • Pinch of red pepper flakes
  • 1 batch of Chickpeas and Broth
  • 1 teaspoon fine sea salt
  • 1 cup ditalini pasta (or other small pasta shape)
  • More red pepper flakes for sprinkling


  1. Sort, rinse and pressure cook the chickpeas for 40 minutes with a quick pressure release: Sort the chickpeas, removing broken beans, stones, and any other non-bean material. Rinse the beans and add to the Instant Pot (or another pressure cooker). Add the garlic and rosemary, then pour in the 4 cups of water, and sprinkle with 1/2 teaspoon fine sea salt. Lock the lid on the pot and Pressure cook on high pressure for 40 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or 35 minutes in a stovetop PC. Quick release the pressure in the pot. Discard the rosemary and garlic cloves, and then pour the beans and their cooking liquid into a bowl, and wipe out the inner pot. (Or, if you have a spare Instant Pot inner pot, lift the inner pot full of beans out, set it aside, and replace it with the clean one.)
  2. Saute the garlic and tomato paste: Put the 4 tablespoons of olive oil, garlic cloves, tomato paste, and red pepper flakes in the Instant Pot, then turn on sauté mode adjusted to high. Sauté, stirring often and breaking up the tomato paste, until the garlic is sizzling and just starting to brown, about 3 minutes.
  3. Cook the pasta with the beans: Stir the beans and their cooking liquid from step 1 into the pot, and add 1 teaspoon of fine sea salt. Cover the Instant Pot (but don’t lock the lid – use the non-pressure lidif you have it.) Bring the pot to a boil, stir in the pasta, replace the lid, and adjust the heat to sauté mode set to low (medium-low heat). Cover again, and simmer the pasta for 8 minutes, or for the time listed on the pasta package. Serve, sprinkling with more red pepper flakes if you want to kick up the heat.


  • Yes, you need all that olive oil – it adds flavor to the dish
  • You can make the chickpeas and broth ahead of time; refrigerate for up to 3 days, or freeze for up to 6 months, and thaw before using. (I thaw the beans in the microwave).
  • The recipe can be halved or doubled – increase or decrease the ingredients, but use the same cooking time.


  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Pasta con Ceci, Instant Pot Pasta with Chickpeas, Pressure Cooker Pasta con Ceci, Pressure Cooker Pasta with Chickpeas

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Filed under: Pressure cooker, Weeknight dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

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