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 chickpeas 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
-
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.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
