Conchiglie with Lentils and Chickpeas

This is the perfect recipe for a rainy day. I made it with conchiglie pasta but even with arborio rice, it’s delicious. Otherwise, for a crunchy version, just add croutons. I usually add extra portions because I don’t always have time to cook so you can adjust the recipe according to your needs.

Serves about 6 people


500g conchiglie

1.5 glasses boiled chickpeas

1.5 glasses dark green speckled lentils

1 tsp dried mixed herbs

1 tsp Italian tomato puree

2 large cloves of garlic, finely chopped

1 tsp dried rosemary

1 sachet bouquet garni

1.5 tablespoon extra virgin olive oil

Black pepper



For the pasta

In a pot, bring water to boil with salt, add the conchiglie and cook them until they are “al dente”.

When ready, put the pasta in a container and add a little extra virgin olive oil to prevent the pasta from sticking together.

For the lentils

Take a saucepan, put all the ingredients in, cover it with water and continue to add some until the lentils are cooked (it may take about 30 minutes or a little more).

Serve in a bowl with a mix of grated parmesan and pecorino.

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