Recipe of Chickpeas with calamari (or potato) with tomato

Ingredients

• 400 g cooked chickpeas
• 1 onion
• 400 g calamari or mash
• 2 cloves garlic
• 250 g natural canned tomatoes
• 1 tsp sweet paprika
• 1 bay leaf
• 1 tablespoon lemon juice
• 100 ml white wine
• Saffron in threads
• Parsley, salt, pepper and olive oil.

Directions

1. 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. 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. 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.