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20 minutes

Fresh Conchiglie with Chickpeas

Blistered Cherry Tomatoes & Spinach

Cooking time

20 minutes




790 /serving

Tonight these delightful seashell pasta go swimming in our souped-up tomato sauce! This heart- and tummy- warming creation is created by cooking plump cherry tomatoes until they burst. They’re then incorporated along with a generous helping of chickpeas into a pan of garlic, shallot and tomato paste. Wilted spinach, a hearty sprinkle of Parmesan and a sprig of fresh parsley round out this filling and nutritious meal.

We will send you:

  • 60g Baby spinach
  • 1 Bunch of parsley
  • 140g Cherry tomatoes
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 24g Vegetable demi-glace
  • 15ml Tomato paste
  • 540ml Chickpeas (canned)
  • 225g Fresh conchiglie pasta
  • 25g Parmigiano Reggiano
  • 10g Roasted garlic & red pepper spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

  • You will need:

    Medium pot
    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    22 g
    Saturated Fat
    4 g
    1480 mg
    Total Carbs
    122 g
    13 g
    32 g
    21 g
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    Mise en place
    Bring a medium pot of salted water to a boil. Drain and rinse the chickpeas. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the parsley leaves and stems.
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    Cook the tomatoes
    In a large pan, heat a drizzle of oil on medium-high. Add the tomatoes and cook, without stirring, 2 to 3 minutes, until the tomatoes start to brown; season with S&P. Stir the tomatoes and cook for an additional 2 to 3 minutes, until most of the tomatoes have burst. Transfer to a bowl with any of the remaining juices. Wipe out and reserve the pan.
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    Cook the pasta
    While the tomatoes cook, add the pasta to the pot of boiling water. Cook, 2 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water (double for 4 portions), drain thoroughly. Toss with a drizzle of olive oil to prevent from sticking. Set aside in a warm spot.
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    Start the sauce
    In the reserved pan, heat a drizzle of oil on medium. Add the garlic and shallot. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add the demi-glace, cooked tomatoes, chickpeas and the reserved pasta water; season with the spice blend and S&P to taste. Cook, stirring occasionally, 2 to 3 minutes, until slightly reduced.
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    Finish & serve
    To the pan of sauce, add the spinach, cooked pasta and ½ the cheese. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated and spinach has wilted; season with S&P to taste. Divide the finished pasta between your plates. Garnish with the parsley, remaining cheese and a drizzle of olive oil. Bon appétit!