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Seafood
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Recipe of Chickpeas with calamari (or potato) with tomato
Delicious chickpeas that you can make quickly for lunch with the family! I'll tell you how to prepare some chickpeas
with calamari!For a special touch you can add coriander branches or a piece of orange.
Recipe Summary
Cooking
45 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Chop the onion and garlic clove. Cut the cramps into small cubes. Heat a couple of tablespoons of olive oil in a saucepan and add the vegetables, letting them cook for a few minutes until translucent.
2
Step 2
Add the calamari and do a few laps. Add the paprika and sauté until the aromas are released properly. Pour the peeled tomato with its juices, crushing them so that they are integrated. Add the chickpeas. Add the bay leaf, a little lemon juice and drizzle with the wine. When the alcohol has evaporated, lower the heat and cover. Let it cook for about 30 minutes.
3
Step 3
At the end of cooking, mash the other clove of garlic with a few black peppercorns, a pinch of salt, parsley and a pinch of saffron. Add it to the stew, stir well and let it cook for 5 more minutes. We serve hot.
Tips for this recipe
Here are some useful tips to perfectly prepare Chickpeas with calamari (or potato) with tomato and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
- For recipes requiring long cooking time, maintain low and steady temperature
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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