Squid with harissa & chick peas

Name: Squid with harissa & chick peas
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp olive oil; 75 g frozen Cooks’ Ingredients Chopped Shallots; 1½ tbsp Cooks’ Ingredients Harissa Paste with Lemon; 25 g pack flat leaf parsley, leaves roughly chopped; 400 g can chickpeas, drained; 400 g can chopped tomatoes; 25 g marinated pitted green olives, thinly sliced; 250 g pack frozen raw squid rings, defrosted (in a fridge overnight); 1 tsp clear honey, to taste

Serve up this cosy, spiced and quick stew with crusty bread or warm flatbreads to mop up the sauce. A pack of frozen squid is an easy win, something a bit different, and with zero prep. See more seafood recipes.

4 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fatHigh proteinSource of fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time20 mins
Plusdefrosting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
75g frozen Cooks’ Ingredients Chopped Shallots
1½ tbsp Cooks’ Ingredients Harissa Paste with Lemon
25g pack flat leaf parsley, leaves roughly chopped
400g can chickpeas, drained
400g can chopped tomatoes
25g marinated pitted green olives, thinly sliced
250g pack frozen raw squid rings, defrosted (in a fridge overnight)
1 tsp clear honey, to taste

Heat the oil in a frying pan, then add the shallots, season and cook gently for 3-4 minutes. Stir in 1 tbsp harissa paste and half the parsley, cook for 30 seconds, then add the chickpeas, tomatoes and olives. Cover and simmer for 5 minutes.
Stir the squid into the sauce, then return to a simmer and cook for 4-5 minutes until just cooked and piping hot. Check the seasoning and add the honey to balance out any acidity.
Drizzle the remaining harissa over, scatter with more parsley, then finish with a drizzle more oil, if you fancy.