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1
Drain chickpeas.
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2
If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas.
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3
Put 2 tablespoons oil in a large skillet over medium heat.
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4
When its hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until theyre crisp and toasted, 3 to 5 minutes.
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5
Remove from pan.
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6
Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high.
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7
When oil is hot, add garlic, olives, capers and anchovies.
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8
Cook, stirring occasionally, until fragrant, a minute or two.
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9
Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
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10
Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if youre using them.
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11
Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp.
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12
Cook until the seafood is just cooked through, 2 to 3 minutes.
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13
Taste and adjust the seasoning.
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14
Divide among bowls, sprinkle with bread crumbs and serve.
