Squid and chickpea toss
(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.
Variations
Make it gluten free: Check paprika is gluten free.
Nutrition Info (per serve)
-
Calories 394cal
-
Kilojoules 1650kJ
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Protein 43g
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Total fat 10g
-
–Saturated fat 2g
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Carbohydrates 30g
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–Sugars 8g
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Dietary fibre 12g
-
Sodium 770mg
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Calcium 110mg
-
Iron 3.5mg
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