Squid Zimino (Zimmino) with Chickpeas and Spinach – A Ligurian Seafood Classic
This recipe is inspired by Zimino (or Zimmino), a traditional dish from Liguria, typically prepared with chickpeas and leafy greens, and include mushrooms.
I discovered this particular variation in a small restaurant in Savona, where I often buy ready-made local dishes. Instead of mushrooms, they prepared Zimino with seppie (cuttlefish, a type of squid typical of Ligurian cuisine). I loved this seafood version so much that I began making it at home.
In this recipe, tender squid (or cuttlefish) are slowly cooked with onions, white wine, chickpeas, and spinach (or beet greens), creating a rustic yet deeply flavorful dish that reflects the authentic spirit of Ligurian coastal cooking.
Squid Zimino with Chickpeas and Spinach
Ingredients
- 2 шт кальмара200 гр нута100 гр шпината2 зубчика чеснока100 гр лука100 мл белого винасолькрасный перец
- 2 seppie or squid
- 200 gr chickpeas
- 100 gr spinach
- 2 garlic
- 100 ml white wine
- red pepper
- salt
- olive oil
Instructions
- Clean the squid: remove the long inner bone along the body and peel off the transparent skin. Rinse well under cold running water and cut into rings (photo 1).In a frying pan, heat olive oil with garlic. Add finely chopped onion (photo 2). As soon as the garlic begins to brown, remove it from the pan. Add the sliced squid to the onion, increase the heat, and sauté the seafood for a couple of minutes, stirring (photo 3). Pour in white wine, slightly reduce the heat, and allow the alcohol aroma to evaporate.
- Simmer the squid with the onion for about ten minutes. Add the washed and chopped spinach (photo 4). Stir and add the cooked (boiled or canned) chickpeas(photo 5).If there is not enough liquid in the pan, add a little water or vegetable broth. Cover with a lid and cook until the squid becomes tender. At the end, season with salt and pepper.
