- 1 pound dried chickpeas
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 small red chile, chopped
- 6 sprigs fresh thyme
- 2 fresh bay leaves
- 1 tablespoon sweet paprika
- 1 teaspoon whole cumin seed
- 1 (28-ounce) can whole, peeled tomatoes
- 1 cup water
- 2 red bell peppers, roasted, peeled and chopped
- 1 pound calamari, cleaned and cut into rings
Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside.
Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil.