Squid and Chickpeas in Tomato Broth: Calamari e Cec

Name: Squid and Chickpeas in Tomato Broth: Calamari e Ceci "in Zimino"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chickpeas; 20 slices sweet soppressata; 1/2 cup raisins; 3 cups clam juice; 8 plum tomatoes, roasted in a 400 degree F oven for 30 minutes and halved; 1 cup basic tomato sauce, recipe follows; 3/4 pound calamari (squid); 36 mussels, scrubbed and debearded; 1 bunch mint leaves, torn; 1/4 cup sliced fresh scallions; 2 cups fresh spinach; Salt and pepper, to taste; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

2 cups cooked chickpeas
20 slices sweet soppressata
1/2 cup raisins
3 cups clam juice
8 plum tomatoes, roasted in a 400 degree F oven for 30 minutes and halved
1 cup basic tomato sauce, recipe follows
3/4 pound calamari (squid)
36 mussels, scrubbed and debearded
1 bunch mint leaves, torn
1/4 cup sliced fresh scallions
2 cups fresh spinach
Salt and pepper, to taste
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
In a large saucepot, combine the chickpeas, sopressata, raisins, clam juice, tomatoes and tomato sauce and simmer until reduced by half.
2
Season well with salt and pepper and add the calamari and mussels and simmer the seafood slowly until just cooked through.
3
Stir in the mint leaves, scallions and spinach, cook 3 minutes, then serve in warmed soup bowls.
4
In a 3-quart saucepan, heat the olive oil over medium heat.
5
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
6
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
7
Add the tomatoes and juice and bring to a boil, stirring often.
8
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
9
Season with salt and serve.
10
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups cooked chickpeas, 20 slices sweet soppressata, 1/2 cup raisins, 3 cups clam juice, and more.

Yes, Squid and Chickpeas in Tomato Broth: Calamari e Ceci "in Zimino" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squid and Chickpeas in Tomato Broth: Calamari e Ceci "in Zimino"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions