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Squid with harissa & chick peas
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2 tbsp olive oil
1 echalion shallot, finely chopped
3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
28g pack fresh coriander, half roughly chopped
400g can essential Waitrose Chick Peas, drained
400g can Waitrose Chopped Italian Tomatoes With Sliced Olives
400g bag frozen squid tubes, defrosted (in a fridge overnight) and cut into rings
1. Heat the oil in a frying pan then add the shallot, season and cook gently for 4-5 minutes. Stir in 2 tbsp harissa paste and chopped coriander, cook for 30 seconds, then add in the chick peas and tomatoes. Cover and simmer for 5 minutes.
2. Stir the squid into the sauce, then return to a simmer and cook for 4-5 minutes until just cooked. Drizzle the remaining harissa over and scatter with coriander. Delicious with crusty bread.
low in saturated fat
1 of your 5 a day
Typical values per serving:
This recipe was first published in August 2017.