When it’s freezing cold outside, the body doesn’t ask for food, it asks for a hug in the form of a dish. This pasta with chickpeas and cod (or as we say in Rome, pasta ceci e baccalà) is exactly that: Roman-style comfort food elevated to the nth degree. It is a very refined recipe where the secret lies in the creaminess of the legumes and the exact doneness of the fish. And yes, today we are going to allow ourselves that gesture which is normally taboo in Italy: breaking the spaghetti, because in soups and stews, this is the exception!
A dish that reconciles you with winter. I’ll tell you all about it in less than three minutes. Daje!
Index
Watch the video with all the steps
Below you can watch the video with all the steps of the recipe to prepare pasta with chickpeas and cod in the easiest way.
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Main ingredients
For 2 people
⏱ Preparation time: 10 min (with cooked chickpeas)
⏱ Cooking time: 30 min (with cooked chickpeas)
- 100 g spaghetti
- 250 g cooked chickpeas (or 100 g dried with 12h soaking)
- 150 g desalted cod (skinless and boneless)
- 2 anchovy fillets
- 2 garlic cloves
- A little grated tomato
- Fresh or dried rosemary
- Extra virgin olive oil
- Chili pepper optional
- Salt and black pepper
Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
How to prepare pasta with chickpeas and cod
The sofrito with a Roman accent
First, we heat a generous splash of extra virgin olive oil in the pot. We add the garlic cloves cut in half, the anchovies, the chili pepper if you want a spicy touch, and the rosemary. We stir until the anchovies melt and add the grated tomato so it sautés well.
The creaminess and the tradition of broken spaghetti
We add the chickpeas so they soak up all the juice from the sofrito. We remove the garlic and rosemary, and pour in the broth (vegetable or from the chickpeas). When it starts to boil, we take out half of the chickpeas to blend them with an immersion blender and return them to the pot: that will give us incredible creaminess.
Now, the master touch: we break the spaghetti with our hands directly over the pot. Although in Italy it is almost a sin to break pasta, there is a sacred exception: when preparing a stew or a soup. This way, the pasta integrates perfectly with the rest of the ingredients.
The doneness of the cod: a refined thing
We let the pasta cook and, when it only has a couple of minutes left, we add the cod. We take it off the heat almost immediately so that it finishes cooking to perfection with the residual heat. We don’t want dry cod, we want it to be a refined thing.
Serve and enjoy
We plate it with a little chopped fresh rosemary, black pepper, and, of course, a good splash of raw extra virgin olive oil.
Tricks and tips for a perfect result
Control the broth
The pasta can be more or less juicy depending on how you like it. If you run out of water, you can add a little more hot water; with all the flavor the base already has, it will be great.
The secret to juicy cod
It is essential to turn off the heat ahead of time. The cod cooks very quickly and the heat of the stew is enough for it to be tender and perfectly cooked.
Frequently Asked Questions
Why is the spaghetti broken in this recipe?
It is the traditional way to prepare spoon dishes in Italy. By breaking them, the pasta is the ideal size to mix with the chickpeas and be eaten comfortably.
What type of cod is best to use?
The ideal is to use good quality desalted cod. Make sure to remove any trace of skin or bones before cutting it.
Can I use canned chickpeas?
No problem. If you use canned ones, finish the recipe with a good vegetable broth so the flavor is powerful.
Related recipes you will love
If you liked this winter proposal, I recommend these other Roman dishes:
- Traditional Pasta e ceci: the classic version that made Italian cinema fall in love.
- Pasta with broccoli and anchovies: a healthy and delicious option with that touch of flavor provided by the anchovies.
Enjoy your pasta with chickpeas and cod!
This recipe is proof that with patience and good tricks, you can achieve dishes that are a refined thing. Tell me in the comments if you have dared with the tradition of broken spaghetti.
If you liked it, subscribe to my YouTube channel and Instagram to discover more secrets of Italian cuisine. Daje!
Bon appétit!
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The card
Pasta with chickpeas and cod: authentic Roman recipe
Ingredients
- 100 g spaghetti
- 250 g cooked chickpeas
- 150 g desalted cod without skin or bones
- 2 filetes anchovy
- 2 dientes garlic
- 1 grated tomato
- 1 ramita fresh rosemary
- Extra virgin olive oil
- 1 small dried chili pepper optional
- Salt
- Black pepper
- Vegetable broth or cooking water
Instructions
- Heat a generous splash of extra virgin olive oil in a pot
- Add the garlic cloves cut in half, the anchovies, the rosemary, and the chili pepper
- Sauté over medium heat until the anchovies dissolve and the oil is fragrant
- Add the grated tomato and cook for a couple of minutes. Incorporate the chickpeas and stir so they absorb all the flavor of the sofrito
- Remove the garlic cloves and the rosemary sprig from the pot
- Add the broth until the chickpeas are covered and bring to a boil
- Blend half of the chickpeas with a little broth and return the cream to the pot
- Break the spaghetti with your hands and add it directly to the pot
- Cook the pasta al dente, adjusting the amount of broth as preferred
- Add the cod in pieces when there are only two minutes left for the pasta to be ready
- Turn off the heat immediately so the cod finishes cooking with the residual heat
- Serve with a drizzle of raw extra virgin olive oil, black pepper, and chopped fresh rosemary
Notes
Carefully check that the cod has no traces of skin or bones
Do not overcook the cod to avoid it drying out and losing its texture
The residual heat of the pot is enough to leave the fish at its perfect point
Adjust the density of the stew by adding more hot water if the pasta absorbs too much broth If using canned chickpeas it is recommended to use a good vegetable broth to enhance the flavor
Video
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