Stewed Chickpeas and Calamari Recipe

Name: Stewed Chickpeas and Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried chickpeas; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium onion, chopped; 3 cloves garlic, chopped; 1 small red chile, chopped; 6 sprigs fresh thyme; 2 fresh bay leaves; 1 tablespoon sweet paprika; 1 teaspoon whole cumin seed; 1 (28-ounce) can whole, peeled tomatoes; 1 cup water; 2 red bell peppers, roasted, peeled and chopped; 1 pound calamari, cleaned and cut into rings

Servings: persons

1 pound dried chickpeas
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
3 cloves garlic, chopped
1 small red chile, chopped
6 sprigs fresh thyme
2 fresh bay leaves
1 tablespoon sweet paprika
1 teaspoon whole cumin seed
1 (28-ounce) can whole, peeled tomatoes
1 cup water
2 red bell peppers, roasted, peeled and chopped
1 pound calamari, cleaned and cut into rings

1
Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches.
2
Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour.
3
Drain the chickpeas and return them to the pot.
4
Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil.
5
Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours.
6
Drain and set aside.
7
Clean out the pot and put it back on the stove over medium-high heat.
8
Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes.
9
Add the paprika and cumin and cook for 1 minute.
10
Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water.
11
Add the chickpeas, roasted peppers, and calamari and season with salt and pepper.
12
Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours.
13
Serve in small dishes with a drizzle of olive oil.

340

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 14 ingredients. The key ingredients include: 1 pound dried chickpeas, Kosher salt and freshly ground black pepper, 3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 medium onion, chopped, and more.

Yes, Stewed Chickpeas and Calamari 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!

Stewed Chickpeas and Calamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions