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Black chickpea soup with cuttlefish and shrimp

17/11/2023

The black chickpea soup with cuttlefish and shrimp is a dish that combines flavors and textures from the sea with the rustic nature of legumes. Here’s the recipe:

Ingredients

  • 300 g of dried chickpeas (or canned if you prefer a quicker preparation)
  • 400 g of cleaned cuttlefish
  • 200 g of peeled shrimp
  • 1 sachet of cuttlefish ink
  • 1 onion
  • 2 cloves of garlic
  • 1 sprig of rosemary
  • 1 bay leaf
  • 1 piece of chili pepper (optional)
  • 200 ml of tomato passata
  • 500 ml of fish or vegetable broth
  • Extra virgin olive oil
  • Salt and pepper

Preparation

  1. If you are using dried chickpeas, remember to soak them the night before. Then drain and boil them in fresh water with a bay leaf for about 2 hours, or until they are tender. If you opt for canned chickpeas, drain and rinse them.

  2. In a large casserole dish, sauté the finely chopped onion and crushed garlic in some extra virgin olive oil. If you like, you can add a piece of chili pepper for a spicy touch.

  3. Add the cuttlefish and let them brown until they turn slightly golden.

  4. Add the cuttlefish ink sachet and mix well to flavor the cuttlefish.

  5. Pour in the tomato passata and broth. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

  6. Now add the chickpeas and continue cooking for another 10 minutes, making sure the flavors blend well.

  7. Finally, incorporate the shrimp and cook everything for about 3-4 minutes, or until the shrimp are cooked. Season with salt and pepper to your liking.

  8. Serve the soup hot, garnishing with a drizzle of raw extra virgin olive oil and, if you like, some freshly chopped parsley.

It is a dish full of taste, where the bold flavor of legumes meets the intense, marine taste of seafood, with that touch of originality provided by the squid ink.

Curiosities

The black soup is a dish with a great visual impact due to its intense color. The squid ink, besides giving the characteristic color, also adds a very particular sea flavor. In some Italian cuisine variations, squid ink is also used to season pasta or to prepare risottos with an unmistakable hue and taste.