Spoon plates become a must at this time of year. At home there is no week that we do not prepare a stew of legumes or potatoes, one of our most recurrent recipes is chickpeas with squid and cauliflower. Do you dare to try it?
It is a very complete dish as it is included in the same legume, a important vegetable base and protein of animal origin as a complement. Today we have opted for cauliflower as the main ingredient, but you can take advantage of what you have at home: broccoli, romanesco, cabbage ... and it will also work.
If you dare to cook it, you will see that it is very easy to do so. It also keeps very well in the fridge for up to three days so you can always make double the amount and thus solve the two-day meal for the whole family. If, like me, you try to simplify the menu, this is always a good strategy.
The recipe
- 200 g. chickpeas
- 1 Carrot
- 1 white onion, minced
- 2 green bell peppers, minced
- 1 leek, minced
- 1 cayenne pepper
- 200 g. squid rings
- ½ cauliflower, in florets
- 1 glass of crushed tomato
- Sal Island
- Pepper
- 1 glass of fish broth
- Extra virgin olive oil
- We cook the chickpeas In a fast pot with a carrot and a pinch of salt for the time necessary for them to be tender and reserve both the drained chickpeas and the carrot and a cup of the cooking liquid.
- Heat 3 tablespoons of oil in a saucepan and poach the onion and the pepper for approximately 10 minutes.
- Then we incorporate the leek and cook the whole for a few more minutes.
- Then add the squid and the cauliflower and fry for 6 minutes.
- Add the crushed tomato, a glass of fish broth if we have and season. Cook for 8-10 minutes.
- To finish add the chickpeas, the crushed carrot and a little of the cooking broth if we believe it necessary (it will depend on how we like them in broth) and cook a couple of minutes more.
- We serve the chickpeas with squid and hot cauliflower.