Ingredients to make cuttlefish with chickpeas:
- 1 clove garlic
- 250 g chickpeas
- 1 dl olive oil
- 1/2 teaspoon flour or starch
- 1/2 teaspoon paprika
- 1 stalk of celery
- salt
- pepper
- 300 g cuttlefish or squid
- 1 hard-boiled egg
- 1 carrot
- 1 leek
How to make cuttlefish with chickpeas:
- Put the chickpeas to soften in hot water for 12 – 24 hours (depending on quality). Cut the cuttlefish into cubes.
- Heat water in a pot, add the chickpeas with the chopped carrot and celery, and let it cook for 30 minutes. Season with salt and pepper and add the cuttlefish and remove the pot from the heat when it is tender.
- Prepare a sauce in a frying pan with the olive oil, the garlic and the leek. When it has poached add the paprika and flour. Pour over the chickpeas, cook uncovered until the sauce thickens for about two minutes. Serve with a finely chopped hard-boiled egg
