Squid with harissa & chick peas

Squid with harissa & chick peas

This warm and comforting dish is a real one-pot wonder. The aromatic blend of spices in the ruby rose harissa paste, including rose petals, smoked paprika and roasted red peppers, add a wonderful fragrant and smokey flavour to the dish. Serve with a wedge of crusty bread to mop up the delicious sauce.

4 out of 5 stars(1) Rate this recipe
Gluten freeLow fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time20 mins
  • Plusdefrosting

Ingredients

  • 2 tbsp olive oil
  • 1 echalion shallot, finely chopped
  • 3 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
  • 28g 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,136kJ/ 271kcals

Fat

12.7g

Saturated Fat

2g

Carbohydrates

17.9g

Sugars

5.2g

Fibre

4.2g

Protein

21.3g

Salt

1.4g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating