Cuttlefish with chickpeas is a rustic dish full of deep flavors, enhanced with herbs and red wine. It’s a unique culinary blend of sea and land.

Ingredients:

1 kg cuttlefish
2 cups of pre-cooked chickpeas
2 onions
1/2 dl olive oil
3 cloves of garlic
2 tomatoes cut into cubes
cuttlefish ink
about ½ l of water and 2 dl of water in which the chickpeas were cooked
2 dl of red wine and 2 tablespoons of prosecco 
sprig of rosemary
pinch of chopped sage and celery leaf 
1 teaspoon of chopped parsley
salt and pepper as needed

Preparation:

Clean the cuttlefish, (remove and save the ink) and cut it into stripes. Fry finely chopped onion in olive oil; add cleaned and sliced cuttlefish and sauté until soft. Add the garlic cut into thin slices, then cubed tomato, and cover everything with water and red wine. When the wine evaporates a little, add the cuttlefish ink, prosecco and herbs (rosemary, sage, celery, parsley), salt and pepper.
Cook until the cuttlefish is completely soft, and towards the end add the previously cooked chickpeas with some of their cooking water.

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