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Continued: Recipes for stews

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  • Last update: March 5, 2014 - 1:34 PM

Serves 4.

Note: From Mark Bittman.

• 1 c. cooked or canned chickpeas

• 4 tbsp. olive oil, divided

• 1 c. fresh breadcrumbs

• Salt and ground black pepper

• 1 tbsp. minced garlic

• 1/4 c. Niçoise or oil-cured olives, pitted and chopped

• 1 tbsp. capers, chopped

• 2 or 3 anchovy fillets, finely chopped

• 2 tbsp. tomato paste

• 1 lb. spinach

• 2 c. fish or vegetable stock, or water

• Pinch red chile flakes (optional)

• 8 oz. squid, roughly chopped

• 8 oz. shrimp, roughly chopped


Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it’s hot, add breadcrumbs, sprinkle with salt and pepper and cook, stirring frequently, until they’re crisp and toasted, 3 to 5 minutes. Remove from pan.

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