Directions:
- Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside.
- Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.85 Kcal (1498 kJ) | ||
| Calories from fat | 97.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 123.01mg | 41% | |
| Sodium | 230mg | 10% | |
| Potassium | 703.27mg | 15% | |
| Total Carbs | 42.42g | 14% | |
| Sugars | 8.7g | 35% | |
| Dietary Fiber | 7.86g | 31% | |
| Protein | 21.39g | 43% | |
| Vitamin C | 55.8mg | 93% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 15.8mg | 88% | |
| Calcium | 335mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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