Squid and chickpea toss

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 15 mins

Ingredients

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 394 cal

Kilojoules 1650 kJ

Protein 43 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 12 g

Sodium 770 mg

Calcium 110 mg

Iron 3.5 mg

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.