Step 1
To a large skillet over high heat, add the oil. When it starts to smoke, add the squid, cumin, garlic, and onion and cook, stirring occasionally, until the onion is translucent and softened slightly, about 2 minutes. Add the wine, scraping up any browned bits, then add the reserved chickpea liquid and cook, stirring frequently, until the liquid is reduced slightly, about 2 minutes.
Step 2
To the skillet, add the chickpeas, lemon juice, and mustard and cook, stirring occasionally, until the sauce has thickened, about 2 minutes more. Season to taste with salt and black pepper. Transfer to a wide bowl, drizzle with oil, sprinkle with lemon zest and cilantro, and serve hot.
To a large skillet over high heat, add the oil. When it starts to smoke, add the squid, cumin, garlic, and onion and cook, stirring occasionally, until the onion is translucent and softened slightly, about 2 minutes. Add the wine, scraping up any browned bits, then add the reserved chickpea liquid and cook, stirring frequently, until the liquid is reduced slightly, about 2 minutes.
To the skillet, add the chickpeas, lemon juice, and mustard and cook, stirring occasionally, until the sauce has thickened, about 2 minutes more. Season to taste with salt and black pepper. Transfer to a wide bowl, drizzle with oil, sprinkle with lemon zest and cilantro, and serve hot.