Squid and chickpea toss

Serves: 4
Time to make: 15 mins

Total cost: $ 8.60 / $ 2.15 per serve

(at time of publication)

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1650kJ

Calories 394cal

Protein 43g

Total fat 10g

–Saturated fat 2g

Carbohydrates 30g

–Sugars 8g

Dietary fibre 12g

Sodium 770mg

Calcium 110mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.