Soak the chickpeas overnight in water with a teaspoon of baking soda; drain, place in a saucepan and cover with fresh water, adding a finely-chopped onion and the potatoes cut into small cubes. Cook for approx. 50 minutes from when the water comes to a boil; season with salt when cooking is almost completed. While still warm, process the chickpeas into a cream using a hand blender, slowly drizzling with Zucchi sesame seed oil.
Meanwhile wash and clean the cuttlefish carefully, removing the beak and eyeballs; pull out innards, cuttlebone and ink sac. Skin and rinse the cuttlefish under running tap water. Heat a frying pan, lightly greased with olive oil; when it’s really hot, sear the cuttlefish on both sides for a few minutes.
Pour the creamed chickpeas into a soup plate, place the seared cuttlefish on top, then garnish with chopped wild fennel and a few drops of Zucchi sesame seed oil.
This blog is ‘four-handed’: two hands in the kitchen and two at the keyboard. Singerfood stemmed from our desire to talk about a young couple’s kitchen: simple meals, wine, beer, pictures, smiles, and lots of music.