Squid stewed with chickpeas and chard

Ingredients

For 1 serving

• Squid180 g
• Cooked chickpeas100 g
• Swiss chard150 g
• Canned peeled tomatoes100 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Chili pepper0.5
• Saltto taste

Contains: shellfish,

Method

1. Rinse the cleaned squid, pat dry and cut into rings about 1 cm wide, leaving the tentacles whole. Rinse the cooked chickpeas; wash the chard, trim the ends of the stalks and cut the leaves into thin strips.
2. In a saucepan warm the oil with the crushed garlic and the chilli over medium heat for a minute, add the squid and cook for 3 minutes, stirring, until white and opaque.
3. Add the peeled tomatoes crushed with a fork, the 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 squid is tender.
4. Add the chard, stir and cook uncovered for another 5 minutes, until wilted and the sauce has thickened.
5. Check the salt, remove the garlic and serve.