Chickpea And Calamari Inzimino With Swiss Chard

By Tasting Table
Contributed by Phillip Bensaid
Recipe adapted from Cathy Whims, Nostrana and Oven and Shaker, Portland, OR
24 faves
Nutrition per serving    (USDA % daily values)
Uploaded by: Phillip Bensaid


This sounds yummy.
82b3529572b1   •  21 Apr   •  Report
So good.
Phillip Bensaid   •  21 Apr   •  Report
Served this over couscous which isn't exactly traditional italian fare but it was what we had on hand. Amazing flavors. Follow the recipe exactly. You won't be disappointed.
Phillip Bensaid   •  3 Feb   •  Report
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Ingredients for 6 servings

1 cup (7-ounces) dried chickpeas, soaked overnight


¼ cup extra-virgin olive oil

1 medium red onion, cut into ½-inch dice

1 medium carrot, peeled and cut into ½-inch dice

1 celery stalk, cut into ½-inch dice

2 garlic cloves, minced

½ teaspoon dried red pepper flakes, plus more to taste

¾ pound fresh squid, cleaned, bodies cut into ½-inch rings, tentacles halved lengthwise

½ cup drained and crushed whole canned tomatoes

⅓ cup red wine

2 bunches (about 1 pound) Swiss chard, washed, stemmed and coarsely chopped

1 bunch (about 6 ounces) fresh spinach, washed, stemmed and coarsely chopped

Sea salt

Extra-virgin olive oil, for finishing

Toasted bread, rubbed with the cut side of half a garlic clove and drizzled with olive oil