Squid & Chickpeas

Inspired by a dish at Sa Roqueta in Portixol. Absolutely love it. Just a couple leaves of chopped mint does the trick.

small squid, cleaned

chickpeas, either fresh & soaked prior to cooking (or jarred if good quality)

baby spinach

mint, roughly chopped

EVOO

S&P

lemon

garlic

1. bash up garlic in mortar
2. saute until begins to color
3. add spinach and mint, stir around until wilted
4. add chickpeas, cook at low heat until warmed through
5. meanwhile, cut up squid in uneven pieces; put in bowl, season with S&P, drizzle EVOO and stir
6. in separate pan, saute squid on high heat just until it becomes white and no longer translucent
7. add squid to pan with chickpeas, stir
8. serve on a large oval platter, add some fresh EVOO and a couple squeezes of lemon