Squid Broth Recipe with Rosemary and Chickpeas - Great Italian Chefs

Ingredients

• 50g of rosemary leaves
• 100ml of olive oil
• 1 pinch of salt
• 300g of squid, cleaned
• 1 carrot, chopped
• 1 stick of celery, chopped
• 1 onion, chopped
• 1 tbsp of white wine
• 1 sprig of thyme
• 1l water
• 1 tbsp of olive oil
• salt
• freshly ground black pepper
• 200g of baby squid, cleaned
• shiso cress leaves, to garnish
• 300g of cooked chickpeas
• 20g of onion, chopped
• 2g of curry powder
• 80g of vegetable stock
• 30g of extra virgin olive oil