Squid And Chickpeas In Tomato Broth

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cups cooked chickpeas

Salt, to taste

20 slices sweet soppressata

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 cup raisins

3 cups clam juice

1 cup basic tomato sauce, recipe follows

2 cups fresh spinach

1 Spanish onion, chopped in 1/4 inch dice

8 plum tomatoes, roasted in a 400 degree F oven for 30 minutes and halved

4 garlic cloves, peeled and thinly sliced

1/4 cup sliced fresh scallions

1/2 medium carrot, finely shredded

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

3/4 pound calamari (squid)

1/4 cup extra virgin olive oil

36 mussels, scrubbed and debearded

1 bunch mint leaves, torn

Salt and pepper, to taste

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