Scallops with Stewed Chickpeas and Tomatoes Recipe | Saveur

Ingredients

• 3 tbsp. olive oil
• 1 medium yellow onion, finely chopped
• 1 tbsp. merkén or hot paprika
• 1 tbsp. tomato paste
• 1 garlic clove, finely chopped
• ¹⁄₂ cup white wine
• One 15-oz. can chickpeas, drained
• One 15-oz. can whole peeled tomatoes, crushed by hand
• Kosher salt and freshly ground black pepper
• 12 bay scallops
• ¹⁄₂ cup loosely packed arugula
• Crusty bread, for serving