Chickpea and squid soup with croutons

Ingredients

For 1 serving

• Squid150 g
• Cooked chickpeas130 g
• Chopped tomatoes120 g
• Bread40 g
• Fish stock200 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Rosemaryto taste
• Chili pepper0.5
• Saltto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Clean the squid if not already cleaned: pull the head from the body, remove the innards, the clear quill, the eyes and beak, peel the body and rinse well; cut the body into rings about 1 cm wide and halve the tentacles. Rinse the chickpeas and heat the fish stock.
2. In a saucepan warm the oil over a low heat with the crushed garlic, a sprig of rosemary and the chilli for 1–2 minutes, until the garlic is golden; turn the heat up to medium-high, add the squid and fry for 3 minutes, until white and opaque.
3. Add the chopped tomatoes and the hot stock, bring to the boil and simmer for 20 minutes over a low heat, half-covered, until the squid is tender: after an initial rubbery stage, slow cooking softens it again.
4. Add the chickpeas, mashing some of them with a fork to thicken, and cook for another 10 minutes over a low heat; remove the garlic and rosemary and season with salt.
5. Meanwhile toast the bread slices in a dry frying pan over a medium heat for 2 minutes a side, until golden. Serve the soup with the toasts.