Step 1
To a big skillet over excessive warmth, add the oil. When it begins to smoke, add the squid, cumin, garlic, and onion and cook dinner, stirring sometimes, till the onion is translucent and softened barely, about 2 minutes. Add the wine, scraping up any browned bits, then add the reserved chickpea liquid and cook dinner, stirring regularly, till the liquid is lowered barely, about 2 minutes.
Step 2
To the skillet, add the chickpeas, lemon juice, and mustard and cook dinner, stirring sometimes, till the sauce has thickened, about 2 minutes extra. Season to style with salt and black pepper. Switch to a large bowl, drizzle with oil, sprinkle with lemon zest and cilantro, and serve sizzling.
To a big skillet over excessive warmth, add the oil. When it begins to smoke, add the squid, cumin, garlic, and onion and cook dinner, stirring sometimes, till the onion is translucent and softened barely, about 2 minutes. Add the wine, scraping up any browned bits, then add the reserved chickpea liquid and cook dinner, stirring regularly, till the liquid is lowered barely, about 2 minutes.
To the skillet, add the chickpeas, lemon juice, and mustard and cook dinner, stirring sometimes, till the sauce has thickened, about 2 minutes extra. Season to style with salt and black pepper. Switch to a large bowl, drizzle with oil, sprinkle with lemon zest and cilantro, and serve sizzling.
