Stewed Chickpeas And Calamari
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
57
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Chickpea (dried)1 medium
Onion (chopped)3 cloves
Garlic (chopped)1 small
Red Chile (chopped)6 sprigs
Thyme (fresh)1 tbsp
Sweet Paprika1 cup
WaterDirections:
1
Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches
2
Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour
3
Drain the chickpeas and return them to the pot
4
Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil
5
Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours
6
Drain and set aside
7
Clean out the pot and put it back on the stove over medium-high heat
8
Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes
9
Add the paprika and cumin and cook for 1 minute
10
Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water
11
Add the chickpeas, roasted peppers, and calamari and season with salt and pepper
12
Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours
13
Serve in small dishes with a drizzle of olive oil