Squid and Chickpeas in Tomato Broth: Calamari e Ceci

Name: Squid and Chickpeas in Tomato Broth: Calamari e Ceci
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams calamari (squid); 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 473 milliliters cooked chickpeas; 710 milliliters clam juice; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 1 bunch mint leaves, torn; 36 mussels, scrubbed and debearded; 1 Spanish onion, chopped in 1/4 inch dice; 8 plum tomatoes, roasted in a 400 degree F oven for 30 minutes and halved; 118 milliliters raisins; 4 servings Salt, to taste; 4 servings Salt and pepper, to taste; 59 milliliters sliced fresh scallions; 20 slices sweet soppressata; 473 milliliters fresh spinach

Squid and Chickpeas in Tomato Broth: Calamari e Ceci is a gluten free and dairy free recipe with 4 servings. This main course has 812 calories, 46g of protein, and 35g of fat per serving. This recipe covers 63% of your daily requirements of vitamins and minerals. A mixture of extra virgin olive oil, salt and pepper, carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

In a large saucepot, combine the chickpeas, sopressata, raisins, clam juice, tomatoes and tomato sauce and simmer until reduced by half. Season well with salt and pepper and add the calamari and mussels and simmer the seafood slowly until just cooked through. Stir in the mint leaves, scallions and spinach, cook 3 minutes, then serve in warmed soup bowls.

Ingredients you will need

Salt And Pepper

Tomato Sauce

Mint

Clam Juice

Soppressata

Chickpeas

Green Onions

Squid

Tomato

Mussels

Raisins

Seafood

Spinach

Soup

Equipment you will use

Pot

Bowl

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice