Chef Chuck's Conchiglie with Anchovies and Chickpeas

Conchiglie con Acciughe e Ceci


Conchiglie, is a superb pasta to capture the anchovy and garlic flavored olive oil, tender chickpeas, capers and tomatoes. The anchovies pungency was a dominant taste to my enjoyment. This pasta dish was quick to prepare and had reminiscing flavors of a Mediterranean seaside restaurant.

Conchiglie with Anchovies and Chickpeas

1/2 pound conchiglie, pasta
2-4 ounces anchovies, chopped
3 garlic cloves, chopped
4 tablespoons olive oil
2 tablespoons capers
1 cup chopped tomatoes
1 tablespoon dry oregano
1 can chickpeas
pepper to taste
optional: red hot pepper flakes


Cook pasta in salted water till al dente, about 9 minutes. Chop anchovies and garlic together then in a large frying pan heat olive oil add anchovies and garlic and saute for a minute or two. Add in capers for 30 seconds then tomatoes, oregano and pepper. Put pasta right into the anchovy pot, you can add a ladle of pasta water, stir in chickpeas and serve with red hot pepper flakes. Drizzle with olive oil.

Chef Chuck's Chickpea Soup

Zuppa di Ceci


A hearty soup with chickpea's, sausage, vegetables, kale and more. Packed with so many good flavors it warms your soul on a chilly evening.


Chickpea Soup
2 cans chickpea's or
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2-3 sausage links, mild or hot
6 cups beef broth
14 ounce can diced tomatoes
1 bunch of kale, chopped
sprig of rosemary
salt and pepper to taste
parmigiano cheese, grated


Heat large pot add 2 tablespoons olive oil and brown sausage for a few minutes, remove and set aside. Add 3 tablespoons olive oil and saute onion, celery and carrots for 5 minutes. Stir in cooked sausage, broth, tomatoes, kale, rosemary, salt and pepper. Bring to a boil and then simmer with lid on for 20 minutes, add beans. Top with parmigiano cheese.
Serves 6 - 8 people.