Squid and chickpea toss
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Time to make:
20 mins, prep 10 mins, cook 10 mins
$2.15 per serve
(at time of publication)
Full ingredients list:
1 tablespoon light olive oil
2 cleaned squid tubes (500g), scored, cut into 5cm squares
1 teaspoon smoked paprika
2 x 390g cans chickpeas, drained, rinsed
1/2 bunch silverbeet, stalks removed, sliced into strips
2 x 250g punnets cherry tomatoes
zest and juice of 1 lemon
salad, to serve (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat olive oil in a non-stick frying pan over high heat. Add half the squid and cook for 2 minutes until browned and curled. Set aside and cook remaining squid.
Step 2 Return squid to pan. Add paprika, chickpeas and silverbeet. Cook, stirring, until silverbeet is wilted. Stir in cherry tomatoes and cook until heated through.
Step 3 To serve, add lemon zest and juice and toss.
Scoring squid: Slice open squid tube lengthways. Lay flat, inside up, and carefully score tube diagonally using a sharp knife.
About this recipe
First published: October 2009