Ingredients
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1¼ cups (250 g) dried Chickpeas
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4 tbsp Olive Oil
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2 cloves of Garlic
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2 large Tomatoes
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Salt
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freshly ground Black Pepper
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9 oz (250 g) baby Squid
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2 blood Orange
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12 Basil
Directions
In the Luberon Valley is a village, Rousillon, where warm tones of yellows, oranges, and reds are everywhere. The colors and scenery have inspired artists for centuries, including Paul Cézanne, who was born in Aix-en-Provence and who produced numerous paintings depicting the local landscape. This region was particularly well known for its ochre pigments, mined from the natural stone in the region, and all the houses in the area are painted in similar earthy tones. The local cooperative, ôkhra, is keeping the tradition alive with educational workshops and a shop selling the traditional ochre pigments. Spot the colors of Provence in this dish.
Steps
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1
Done
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Soak the chickpeas in cold water overnight. In the morning, drain. In a large saucepan, cover the chickpeas with water and bring to a boil over high heat. Boil for 45 minutes, until tender. Drain the chickpeas and rinse with cold water. |
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2
Done
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Heat 2 tbsp of the oil in a frying pan over medium-high heat. Add the garlic, tomatoes, and chickpeas. Toss and fry for 5 minutes, until the garlic is golden and the tomatoes are soft. Season with salt and pepper and pour onto a large serving plate. |
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3
Done
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Heat the remaining oil in the pan over medium-high heat and, when very hot, add the squid. Cook for a minute or two, until crisp but tender. Remove the squid from the heat, combine with the oranges and basil, and serve on top of the chickpeas. Garnish with a drizzle of oil. |
