Squid and Chickpeas in Tomato Broth: Calamari e Ceci
Squid and Chickpeas in Tomato Broth: Calamari e Ceci is a gluten free and dairy free recipe with 4 servings. One serving contains 601 calories, 42g of protein, and 21g of fat. This recipe covers 49% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 1 hour and 5 minutes. Head to the store and pick up raisins, scallions, spinach, and a few other things to make it today.
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.
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
In a 3-quart saucepan, heat the olive oil over medium heat.
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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.