Cuttlefish stewed with spinach and chickpeas

Ingredients

For 1 serving

• Cuttlefish200 g
• Spinach200 g
• Cooked chickpeas100 g
• Tomato passata80 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste

Contains: shellfish,

Method

1. Rinse the cleaned cuttlefish, pat dry and cut into strips about 1 cm wide. Rinse the cooked chickpeas; wash the spinach well in several changes of water.
2. In a saucepan warm the oil with the crushed garlic over medium heat, add the cuttlefish and cook for 3 minutes, stirring, until white and opaque.
3. Add the passata, chickpeas, half a glass of water and a pinch of salt; bring to the boil, cover and cook over low heat for 20 minutes, until the cuttlefish is tender when pierced.
4. Add the spinach, stir and cook for another 3 minutes, until wilted and the sauce is thick.
5. Check the salt, remove the garlic and serve.