Instructions: In a large saucepot, combine the chickpeas, sopressata, raisins, clam juice, tomatoes and Basic Tomato Sauce and simmer until reduced by half.

Season well with salt and pepper and add the calamari and mussels and simmer the seafood slowly until just cooked through.

Stir in the mint leaves, scallions and spinach, cook 3 minutes, then serve in warmed soup bowls.

This recipe yields 4 servings.

Description: "(Calamari E Ceci "In Zimino")"

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