Squid And Chickpeas In Tomato Broth - ...

By á-174942

Ingredients

• 2 cups cooked chickpeas
• 20 slices sweet sopressata
• 1/2 cup raisins
• 3 cups clam juice
• 8 plum tomatoes roasted 400 degree
• oven for 30 minutes and cut in half
• 1 cup Basic Tomato Sauce (see recipe)
• 3/4 pound calamari (squid)
• 36 mussels scrubbed, debearded
• 1 bunch mint leaves torn
• 1/4 cup sliced fresh scallions
• 2 cups fresh spinach
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In a large saucepot, combine the chickpeas, sopressata, raisins, clam juice, tomatoes and Basic Tomato Sauce and simmer until reduced by half.

Season well with salt and pepper and add the calamari and mussels and simmer the seafood slowly until just cooked through.

Stir in the mint leaves, scallions and spinach, cook 3 minutes, then serve in warmed soup bowls.

This recipe yields 4 servings.