Ingredients
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1 pound (450 g) dried Chickpeas
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½ cup (120 ml) extra-virgin Greek Olive Oil
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2 large Red Onion
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1 Leeks
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3 Garlic
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2 pounds (900 g) fresh or frozen Squid
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1 tablespoon smoked Paprika
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⅔ cup (160 ml) dry White Wine
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4 ripe Tomatoes
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3 tablespoons Petimezi
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1 cup (50 g) chopped fresh Parsley
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Salt
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freshly ground Black Pepper
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1 tablespoon Nigella Seeds
Directions
Chickpeas are paired with seafood in a few traditional recipes from around Greece, mainly in the islands. This is a contemporary rendition of an old Cretan stew. The nigella seeds, called mavrosousamo in Greek, add a wonderful smoky undertone. Note that the chickpeas need to soak overnight and the squid, if frozen, needs to thaw overnight in the refrigerator, so plan ahead.
Steps
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1
Done
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Put the chickpeas in a large bowl, add cold water to cover, and set aside at room temperature to soak overnight. Drain and transfer to a large pot. Add cold water to cover by 3 inches (7.5 cm). Bring to a boil over medium-high heat, reduce the heat to maintain a simmer, and cook, skimming off any foam from the top as they cook, for about 1½ hours, or until the chickpeas are tender. |
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2
Done
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While the chickpeas cook, in a large wide pot, heat 3 tablespoons of the olive oil over medium heat. Add the onions and leek and cook, stirring, until wilted and lightly browned, 12 to 15 minutes. Stir in the garlic. |
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3
Done
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Stir in the squid and cook, stirring, until its flesh goes from translucent to opaque white. Add the paprika and stir for a minute. |
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4
Done
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Pour in the wine and stir to deglaze the pan, letting the alcohol cook off. Add the tomatoes and enough water so the squid is covered by about 2 inches (5 cm). Simmer the squid for about 30 minutes, until the squid is about halfway cooked. |
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5
Done
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Preheat the oven to 375ºF (190ºC). |
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6
Done
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When the chickpeas are done, reserve 4 cups (1 L) of their cooking liquid and drain the rest. Transfer the chickpeas to a glass or ceramic baking pan. Add the squid mixture and gently stir in the petimezi and remaining olive oil. Add enough of the reserved chickpea cooking liquid to come just to the surface of the chickpeas. |
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7
Done
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Season with salt and pepper. Cover with parchment paper, then aluminum foil, and bake for 30 to 45 minutes, until the chickpeas and squid are very tender. Stir in the parsley. Drizzle with additional olive oil, and garnish with a sprinkling of nigella seeds just before serving. |
