Calamari with Chickpeas and Salt Cod

In a large saucepan, place the olive oil and heat over medium-high flame and gently sauté the onions and garlic until light golden brown. Next, add the salt cod that has been soaked in cold water for 36 hours and has had the water changed 3-4 times.

Then add the anchovy, white wine, chili peppers, sprig of thyme, and San Marzano tomatoes. Bring to gentle simmer for 10-15 minutes.

Next, season with pepper only. Add the chickpeas and continue to cook for an additional 15-20 minutes. This is best prepared one day ahead which allows the flavours to meld together in perfect harmony.

To serve, ladle a cup and a half of the chickpea and salt cod mixture into a pan. Bring to a gentle simmer, add calamari and cook for 2-3 minutes only. Place into a serving bowl, sprinkle with chopped basil and parsley. Add a drizzle of olive oil and a toasted piece of crusty bread and serve.