“Pasta e ceci is best described as a thick chickpea soup enriched with pasta,” says Rome-based Rachel Roddy, the voice behind Rachel Eats. “There are as many interpretations of this beloved Roman dish as there are cooks who make it. The version I learned from my neighbors here in the Testaccio district is dense with an almost creamy nature from the pureed chickpeas, and it’s scented with fresh rosemary. It’s one of my—and my Roman son, Luca’s—favorite things to eat.”  Find Rachel’s recipe…