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Cuttlefish fricassee with Paliria Chickpeas

The recipe for cuttlefish fricassee with Paliria chickpeas is a delicious Mediterranean dish for vegetarians or for those who are fasting! Cuttlefish, spinach and chickpeas combine beautifully in a meal that brings the scent of summer home!

GREEK ISLAND CHICKPEAS

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30
MINUTES

2
PORTIONS

HARD

CATEGORIES:

SEASON, TYPE, SUMMER, VEGAN, CHICKPEAS, HARD, FASTING, FAST, LEGUMES, UP TO 2 HOURS, WINTER

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The ingredients for the Cuttlefish fricassee with Paliria Chickpeas are

1 package of 280g Paliria Greek Island chickpeas

300 g spinach

2 spring onions, finely chopped

1 bunch of dill, finely chopped

150 g cuttlefish cut into small pieces

1 glass of dry white wine

200 ml. vegetable broth

2 tablespoons olive oil

Juice from 1 lemon

For the recipe of the Cuttlefish fricassee with Paliria Chickpeas, follow these steps

In a pan, add the onions with the olive oil and sauté for 2 minutes, until they become glossy.

Then add the cleaned cuttlefish and mix well. Add the wine and after the alcohol has evaporated, add the broth. Cook for 15 minutes over medium heat and then add the spinach, stir and continue cooking for 5 minutes more. Remove from heat, add the dill, the lemon juice and, finally, add the Paliria chickpeas.

Stir gently and serve.