You need 1 ingredient. The key ingredients include: ["1/27/14 |Recipes | Editorial Staff", "RECENT STORIES", "Wed. 22 Jan '14 / Cooking", "Frenchie Connection", "A bright winter salad straight from Paris ", "Thu. 16 Jan '14 / Cooking", "Press Your Luck", "Miller Union's Steven Satterfield shares... ", "Wed. 15 Jan '14 / Cooking", "Fettuccine alla Enzo", "A surprisingly quick, simple, fresh pasta... ", "RECENT RECIPES", "Mon. 27 Jan '14 / Recipes", "Seared Calamari with Breadcrumbs and Lemon", "Adapted from Sara Jenkins, Porsena and... ", "Fri. 24 Jan '14 / Recipes", "Pappardelle al Ragu", "Recipe adapted from Tim Maslow, Ribelle,... ", "pin-it", "To learn more, read ""Quick vs. Slow: Squid Edition"" in our National edition.", "Chickpea and Calamari Inzimino with Swiss Chard", "Adapted from Cathy Whims, Nostrana and Oven and Shaker, Portland, OR", "Yield: 6 servings", "Prep Time: 20 minutes", "Cook Time: 1 hour, 20 minutes", "Total Time: 1 hour, 40 minutes", "INGREDIENTS", "Beans", "1 cup (7-ounces) dried chickpeas, soaked overnight", "Salt", "Squid", "1/4 cup extra-virgin olive oil", "1 medium red onion, cut into 1/2-inch dice", "1 medium carrot, peeled and cut into 1/2-inch dice", "1 celery stalk, cut into 1/2-inch dice", "2 garlic cloves, minced", "1/2 teaspoon dried red pepper flakes, plus more to taste", "3/4 pound fresh squid, cleaned, bodies cut into 1/2-inch rings, tentacles halved lengthwise", "1/2 cup drained and crushed whole canned tomatoes", "1/3 cup red wine", "2 bunches (about 1 pound) Swiss chard, washed, stemmed and coarsely chopped", "1 bunch (about 6 ounces) fresh spinach, washed, stemmed and coarsely chopped", "Sea salt"].
