Warm the olive oil in a saute pan over medium heat.

Add the garlic and red pepper flakes, stir, and cook for 1 minute

Add the red onion and fresh fennel and cook for 2 minutes.

Stir in the sun-dried tomatoes and cook 1 minute.

Add the olives and lemon zest. Stir well and cook 1 minute.

Add the basil, mint, brown sugar, and salt. Stir and cook 1 minute

Stir in the lemon juice stir and cook 1 minute.

Add the garbanzo beans, stir, and cook for 1 minute.

Cook for 2 minutes after stirring in the wine.

Add the water, stir, and cook for 5 minutes over medium-low heat.

While the garbanzo bean base cooks, place the breadcrumbs in a bowl and coat the calamari rings with them, shaking off the excess.

In a large nonstick skillet, cook the extra light olive oil to a sizzle over medium heat. Add the calamari, sprinkle with Nick’s magic rub, and cook for 2 minutes.

With a slotted spoon, add the calamari to the garbanzo bean base. Cook for 2 minutes, stirring gently, over medium heat.

You can serve this dish as an appetizer in individual portions or bring it to the table on a large tray to pass around “family style.”