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Squid and chickpea toss

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 15 mins

Ingredients

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1 tablespoon extra-virgin olive oil
6 squid tubes, rinsed, scored, cut in 5cm squares
1 teaspoon smoked paprika
2 x 400g cans chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
5 cups sliced silver beet (stalks removed)
400g can cherry tomatoes, drained
1 lemon, juice and zest, grated

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Instructions

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1 Heat olive oil in a non-stick frying pan over a high heat. Add half the squid and cook for about 2 minutes until squid browns and curls. Remove and set aside before cooking the remaining squid.

2 Return squid to pan. Add paprika, chickpeas and silver beet. Stir-fry until silver beet is wilted. Add tomatoes. Stir to combine. Cook until everything is warmed through.

3 Divide among 4 plates. Squeeze over some lemon juice and sprinkle with zest. Serve.

Variations

Make it gluten free: Check paprika is gluten free.

Nutrition Info (per serve)

Calories 394cal

Kilojoules 1650kJ

Protein 43g

Total fat 10g

–Saturated fat 2g

Carbohydrates 30g

–Sugars 8g

Dietary fibre 12g

Sodium 770mg

Calcium 110mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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